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.
This recipe is a labor of love. You cannot multitask. The commitment is standing one hour by the stove. Make sure the mixture is bubbling like a caldron and stir frequently. The end product is too sweet for my taste so the next time I will be halving the sugar.
3 hours later and adding 2 cups of milk and 2 cups of water to cut the pudding consistency, rice still not cooked. Maybe 60-70% cooked at this point
4.5 hours total cook time, added 2 cups of milk and 4 cups of water (on top of 5 1/2 cups milk) to get rice to 90-95% cooked. Severe lack of detail in the instructions. After all the extra work trying to offset the issues in the instructions, had good flavor and consistency, just really hate al dente rice in rice pudding. 🙁
Trick to getting it to recover from “soup” to pudding that nobody’s said yet – and that surprises me – in other words – COVER THE POT! Put a LID on it. THAT’S why the rice won’t expand-it needs the heated steam.
Glorious, followed recipe exactly.
I LOVETHIS RECIPE thank you so much for sharing this is 3rd time I’ve made it and I’m doubling this time it gets ate very fast so for me to be able to get some I’m trying more this time ,its on the stove as im writing this.
Really good! I’ve made a couple of times, and have reduced the sugar to 1/8 cup since I prefer my pudding less sweet. Comes out great.
Amazing! I’m not sure how long I let it simmer, but it did cook down to a yogurt consistency! I was in and out of the kitchen and afraid I would burn it, so I probably had it way too low and compensated by keeping it going for a long time. It worked great all the same. For the people that are calling it soup, this isn’t possible if you let it cook down until it is actually cooked down. You just need to keep cooking it! Follow the recipe (maybe reduce the sugar – I cut it in half and it is still really sweet!) and keep going until you have yogurt consistency. I added raisins when I added the vanilla, and now I’m impatiently waiting for it to cool.
Thank you for the great directions!
Flavir is wonderful, but too wet. Mine is like soup.
So cook it down until it’s thicker.
I needed a good chuckle today. I just thought about making rice pudding today because I wanted to use the milk that was going to expire. I read through the comments and you made me laugh. Never thought to look for a recipe would turn out to be a comedy show.
Terrible. I should have known long grain rice wouldnt work. Waste of milk. Also the recipe calls for way too much sugar. Next time itll be pudding rice.
Help …don’t think me stupid, but is the rice cooked or uncooked game you start? I’ve never made this before. My dad is receiving chemo and it’s the one thing he has been eating so I thought I would make it for him. Thanks
The rice is uncooked when you start. Hope your dad makes it through chemo alright and enjoys the rice pudding. I know rice pudding is the one food I crave when I am really not feeling well.
Use almond milk for your dad 🙂 he will love it.
Hope your dad is okay!!