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.
If you’re as big a fan of rice pudding as I am, be sure to try this Bananas Foster Rice Pudding and Slow Cooker Rice Pudding.
More Old-Fashioned Desserts
- Old-Fashioned Potato Candy
- Old-Fashioned Oatmeal Cake
- Old-Fashioned Buttermilk Doughnuts
- Old-Fashioned Chocolate Meringue Pie
- Buttermilk 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
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.
This is very easy and delicious. I am a southern that really wanted something simple and timeless (and I was out of eggs). It took me back to my childhood when summer days were filled with promise and desert was waiting for the show Chips to almost begin. Thanks so very much. This is the first recipe I’ve tried, certainly not the last.
Just delicious! So creamy! Made it for my brother while visiting him in N.C. He loves rice pudding but this recipe was not the usual one I use so I was concerned he wouldn’t care for it. Shouldn’t have worried. I’m now making the second batch for him. Great!
But… Vanilla is the garlic of baking, it should always be at least tripled.
I really wanted to like this. I added butter. Not much. I’m going on a whole hour and it’s not getting thick. Did anyone find a fix?
Yuuuum
I made this recipe with long grain rice and followed the directions, and it turned out phenomenal. I will absolutely make this again!
Thank you so much for sharing this recipe!!!!!
Soo good!
I’m excited about trying this recipe (Old-Fashioned Rice Pudding). A quick question… how long is it refrigerated before serving?
I actually love it still a little warm
Overpowering amount of vinilla. 1 teaspoon would be more then enough. Also, i would like it dryer. Not a favorite.
*vanilla
*than
This was incredibly easy and simply delicious! I used 1/2 skim milk and 1/2 unsweetened vanilla almond milk (bc that’s all I had!)
I also used jasmine rice ( same reason)
I omitted vanilla due to the vanilla almond milk but put in a dash of almond extract. Omg it was glorious!!
We usually buy this at the store but it’s so easy to make and cost SO much less, plus my fam likes it warm too. Try this- you won’t be disappointed!
Turned out amazing!! Way better than I expected actually