Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
This Old-Fashioned Rice Pudding tastes just like the KozyShack Rice Pudding I like to buy at the grocery store, only better since it is made from all natural ingredients. This is a stove-top version with just the right amount of sweetness. Only 1/2 cup of sugar is added and most of the sweetness comes from the milk cooking down.
It takes a minimum of 50 minutes to get the thickness and texture right. You’ll know it’s done when it’s about the consistency of yogurt. It will thicken up more as it cools, but you stir in a little more milk just before serving to loosen it up some.
No need to go out and buy a bag of short grain or medium grain rice. This Old-Fashioned Rice Pudding cooks prefectly with long grain rice.
Only 5 ingredients needed to make this amazing dessert: milk, sugar, salt, long grain rice, and vanilla extract.
The key to this rice pudding is a very high ratio of milk (a full 6 cups) to rice (just 1/2 cup). You may think when you start that there’s no way it will thicken up enough but it magically does.
This Old-Fashioned Rice Pudding has just the right amount of vanilla fllavor and you can sprinkle some cinnamon on top for extra flavor if you wish or add raisins if that’s your jam.
More Old-Fashioned Desserts
- Old-Fashioned Potato Candy
- Old-Fashioned Oatmeal Cake
- Old-Fashioned Buttermilk Doughnuts
- Old-Fashioned Chocolate Meringue Pie
Watch the short video below to see how easy this recipe is to make.
Old-Fashioned Rice Pudding
Ingredients
- 6 cups whole milk,, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup long grain white rice,, I use a heaping half cup
- 2 teaspoons vanilla extract
- ground cinnamon,, optional
Instructions
- In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.
- Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
- Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.
- Once thickened, remove from heat and stir in vanilla.
- Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cook’s Country Magazine
Disclosure: This post contains affiliate links.
Very easy and really very good. However what do you consider a serving?? You give calculations on a serving bit don’t specify what it is , cup, half cup, quarter cup, pint????
I’m trying to figure out the difference between your 6-cups of milk and a heaping 1/2-cup or long rain rice. I use the same rice that I cook for our dogs which is, 4-cups of water and 2-cups of rice. I add the rice to the boiling water, stir, turn down to simmer, and cover for 15-120 minutes. I remove from the hot burner to a cool one and let it sit cover for a while. It comes out perfect. I just don’t understand the 6-cups of milk to a heaping 1/2-cup of long grain rice. Mine has been on a low fire for 50 minutes and it’s not done.
I’m surprised there’s no lid added to the pot. I stir occasionally, I’ve got 21-minutes left and it does seem like there’s any change in the consistency. And, there is skimming on the top of the mixture.
You should probably cover the top…it won’t get thicker until you do.
Hello Christin
I’m so glad you shared your recipe I just made it and I used almond milk and I followed the recipe to a T and the recipe turned out perfect I’m impressed I’ll definitely be making it again delicious thank you blessings
My rice pudding came out grainy, how did it become like so?
AT LAST I FOUND A RECIPE THAT IS DIABETIC AND LACTOSE INTOLERANT FREE… I USED LACTOSE FREE MILK AND OLLOWED THE RECIPE… DELICIOUS AND GUILD FREE (FOR ME)
Could you use a double boiler with this recipe? If so, any alterations in time or anything? Thanks.
My husband and I have been eating Kozy Shack rice pudding like crazy lately. Can I use minute rice and either 2% or heavy whipping cream? I have been looking for a recipe that suits him…he likes kozy shack because “it tastes just like Mom’s”.
This is the first time making rice pudding without the egg/custard. I followed the directions and it turned out perfectly creamy. I couldn’t wait until it cooled to sample it and it did not disappoint.
For my personal taste I could reduce the sugar . This one is definitely a keeper!
I am attempting to make this rice pudding last recipe yuk! I am hoping for a great yummy turnout🥰my family is craving this dish!
I make rice putting all the time. Send someone else to the store and a boy uncle Ben’s parboiled long grain rice wondering if this is OK to use
already cooked rice would not work. It would not soak up the milk like it needs to