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.
My fiance and I buy Kozy Shack rice pudding from the store. He always grabs the the little snack cup 6 packs. When we get home he eats 4 or 5 of them right away. Lol. So I was hoping I could find a recipe that tastes as good and I could make in a large batch for less money. Well, I just made this recipe and I must say this exceeded my expectations. The flavor brings you right to something that came out of Grandma’s kitchen when you were a child. And by far blows the store bought rice pudding out of the water. It’s a simple easy recipe and I can tell you I will Never buy rice pudding from a store again.
I love this recipe. It is easy to make and only uses milk, not cream. Great yummy way to use up milk before it sours! I make it with 2% milk.
Super easy. Turned out perfectly!!
followed this recipe to a T. it was perfect. you cant mess this recipe up. top/no top, doesnt matter. I didnt use a top, simmered 50 minutes, added just over a heaping 1/2 cup rice, tadah!!! people, just follow the directions, use common sense, who cares how big a serving is, who really measures anyway. Quit nitpicking. Just cook and enjoy. Delicious.
Just made
Used 1 cup of rice, like it thicker.
Also had to increase heat from low to get it to simmer.
Was done around 40 minutes.
This was so easy and absolutely foolproof. Now I’ll say. DELICIOUS!
Creamy, just enough sweet and so delicious! I’ve made other rice pudding recipes in the past and failed. I decided to give it one more go and this one came out perfect! My house smells so yummy right now. Only change I made was 6 cups of milk to start and added 1 cup of rice to double servings. I kept the same amount of sugar, salt and vanilla, then sprinkled some cinnamon on top before placing in the fridge to cool. Can’t wait to taste it chilled! Simplest and most tastiest recipe by far. Thank you for sharing! I’ll be making this one again and again.
I always believed in when BAKING or COOKING anything when it Comes to the SALT even if YOU try to MAKE a Double batch, never to use More than a PINCH of SALT. And apologies for SPOILING THE Recipe. The best way to make it more creamy (even when i make my SAUCES) I NEVER go wrong by using a bit of BAKING STORK only a Table spoon full.
Should this be covered to simmer like regular rice? The recipe doesn’t specify but it seems to form a skin when uncovered. Tyia
Mine also formed skin, but upon stirring, the skin dissolved.
It was one of the easiest rice pudding recipes I have ever made!! I will not use the 1/2 cup of sugar next time, but a wee bit less.. thanks for making it so easy
for some reason as a kid, I liked the ‘skin’ when my grandmother would cook this when visiting
I’m not great at cooking or baking. Made this recipe twice and it came out fantastic. Thanks for sharing it!!
If you have an electric stove, you HAVE to Summer with a top on .. I hate electric stoves! It did come out perfect though after almost exactly 50 minutes! I would use a little less sugar though….very sweet! Thanks for the recipe!