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.
Love this recipe! My go to for rice pudding. Very similar to the one my grandmother made growing up. Takes me to my happy place. 💕 she never wrote down such recipes or used traditional measurements. I am so happy I was able to find this recipe to share with my daughter. Thanks for adding this recipe!
Trusting the process is key! It tastes so good!
Yes I tried it and turned it into a rice vegan pudding, also added raisins. Turned out very good thank you so much.
Creamy n delicious
I followed to the tee and we all loved it.
I use short grain sushi rice. I don’t know why you stress long grain.
It is a great recipe.
Thank you for this. I don’t have long grain and I didn’t know if this would work.
This is the first rice pudding recipe I’ve tried making and its now my go to because everyone loves it and im not wanting to try anymore lol
I added 1/4 cup of raisins after removing from heat. Otherwise, I followed the recipe to a tee. It came out absolutely amazing. It was thickened up perfectly a little after 50mins. It takes a little monitoring and regular adusting to keep the milk barely simmering This recipe is simple and perfect.
I am going to try it with lowfat milk next time.
Fantastic recipe, but I sub half the long grain rice with Arborio rice to make it a bit extra creamy.
Made this for my kids and was delicious, can replace sugar with HFCS though for better taste
Amazing!