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.
Really yummy! highly recommend this recipe! follow instructions!
The BEST rice pudding . Just like Grandma used to make. It is delicious. THANKS for recipe
Simple and so delicious. It’s worth the hour over the stove. Just don’t try to rush it the magic is the time it takes.
This recipe is almost perfect. I added lemon peel (about 3/4) peel of the lemon. 1 teaspoon of vanilla extrat and two cinnamon sticks and a half 1/4 cup of heavy whipping cream to the recipe while cooking. Now it’s perfect. Thank you for the base!
Edward R.
Wow, so gourmet and rich! The last time I had rice pudding was in Bath, England and this recipe tastes the same!!
The recipe is very creamy! I think if you wanted to stretch out the ingredients a bit you could. I didn’t use the full 6 cups and got away with just the 5 1/2 and it was still very creamy. I’m thinking I could have put a full cup of rice instead of just the 1/2.
This is a delicious rice pudding recipe worth the time!
The best rice pudding since my mom use to make. It tastes like her. She use to put raisins in it
Absolutely delicious ,the best rice pudding I’ve ever had..went down a treat with the whole family..Can’t wait to make it again.
My go to rice puddin’ recipe! Trust the process
At what amount do you separate the milk in when doubling and tripling this recipe? Thank you in adance.