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.
If you’re as big a fan of rice pudding as I am, be sure to try this Bananas Foster Rice Pudding and Slow Cooker Rice Pudding.
More Old-Fashioned Desserts
- Old-Fashioned Potato Candy
- Old-Fashioned Oatmeal Cake
- Old-Fashioned Buttermilk Doughnuts
- Old-Fashioned Chocolate Meringue Pie
- Buttermilk 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
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.
Can an egg be added to it?
Sure! It may effect the thickness, though.
This kozyshack ice pudding is my favorite dessert I practically live off the stuff. Glad to have my own recipe now for it.
It was excellent…my family loved it. Many thanks for your thoughtfulness and expertise. Bless you specially!
I made this but used 3.5 cups milk, 1 cup coconut milk and 1 cup heavy cream.
Wow. This is absolutely delicious.
Oh my word a whole hour standing at the stove to make this. It didn’t thicken until the last 5mins. Tastes like my grandmother made this, WOW
Excellant!!! So good I had to make a second batch the same day. Well worth the time and effort for sure.
I see the nutrition information but I can’t find a serving size.
I made the rice pudding. Really cut back on the sugar the 2nd time I made it. Do you think you could make it in the microwave like I do my tapioca?
Excellent recipe, though I doubled the amount of both uncooked rice and vanilla.
For best results stir frequently, as directed; somethings should not be done hastily.
ONE OF MY FAVORITE DESSERTS GROWING UP,WOULD ADD RAISENS TO IT, THANK YOU FOR THIS RECIPE ❤️
Good taste but way too much milk. It was rice soup not pudding.
You didn’t cook it down enough. Try it again but cook it longer.
Same here. I’m trying to figure out how to bulk it up
Problem: I have never made rice pudding but I was around when my brother made it (not in the same room but I know that he made it with the left over rice from supper “I think” (this is also 30 years ago)) so my question is “when it calls for 1/2 cup rice, is that cooked or dry?” Reason for the confusement is Tappioca is soaked in milk over night prior to cooking.
Thank you in advance and I look forward to enjoying this with my friend that this is her favorite thing to eat.