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.
Has anyone ever tried the receipe using a rice cooker???
Excellent! ♥️
So easy to make, loved it. I have been looking for this recipe. Reminds of my child hood coming home from school to rice pudding.
Those simple ingredients just took me back to my childhood. Thank You for posting it.😋
That’s funny Janis & Linata, same here 🤣 somethings telling me you girls are maybe in your 40’s,maybe 50’s 🤫😅
I have tried several recipes,and this 1 is absolute the best!
Amazing!! Next time we’ll make double the amount! Best rice pudding ever!!
This is the most delicious rice pudding that I have ever had. I added a cinnamon stick while I was heating up the milk and ground cinnamon before serving. I also added raisins.
Made it for a first time nd I’m happy to say it came out right nd it taste like how rice pudding should taste.i like da recipe.
This was my second time making this awesome recipe. The first time, I followed the recipe to the “T” and it came out delicious. The second time, I made the recipe I substituted the whole milk with nonfat milk and it came out just as delicious. It is worth standing over the stove for an hour. Mmmm good.
My suggestion is to use Minute Instant rice!
If you use minute rice, it’ll taste funny.
I’ve made another rice pudding recipe with minute rice & all you could taste was the rice🤮