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.
I love this recipe. My go too, it is easy and tastes amazing, just like my grandmothers- (unfortunately written measurement weren’t really her thing.) I am so happy to have found this recipe. My only problem is is that I have a hard time making it on the stove, tends to always bake over and make a mess. Has anyone ever tried making it in a slow cooker? Thanks!
I did make one big change when I made this for a restaurant, tripling the batch. I used coconut milk instead of regular dairy. Following all the other ratios closely, I turned a heaping half cup of rice x3 into two cups of jasmine rice…
Used 6 cans of my favorite brand of coconut milk, which come in 13.5 oz cans, plus two cans of water. I used 5 sticks of cinnamon tossed in with the simmering coconut milk, too.
Came out perfectly, and we didn’t need to add more coconut milk one it was cooled & set. Thanks, from New Orleans!
I’ve made this a few times now. This is a great general recipe. I add a cinnamon stick every time. Sometimes I throw in a tablespoon or two of golden rum when the mix starts to thicken up.
Can you 1/2 the recipe?
When do you add raisins to rice pudding
For the best raisin rice pudding, put them in when you are starting to add all the ingredients. Add rice, add raisins.
When making the rice pudding should the rice be cooked?
This is perfect rice pudding. I don’t like recipes that call for cooked rice, so this one works for me! I’m wondering if you could add apple. I’ve never made apple, rice pudding but it sounds delicious. Has anyone tried it?
I love home made rice pudding
Can I use plant-based milk for this recipe? Or even lactose-free dairy milk?
Yes I use almond milk and maple syrup and works just as well, I didn’t need as much milk though so I’d say use 4-5 cups and add more if needed.
Coconut milk is great.
I’d like to add raisins. What kind and when do I add them?
Made this recipe many times. We like raisins. I add 1/2 cup raisins the last 10 minutes. They cook up perfectly.