Home » Recipes » Desserts » Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding

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.

Old-Fashioned Rice Pudding

 

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.

Old-Fashioned Rice Pudding is perfectly creamy.

 

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.

Old-Fashioned Rice Pudding- only 5 ingredients!

 

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.

Old-Fashioned Rice Pudding

More Old-Fashioned Desserts

Watch the short video below to see how easy this recipe is to make.


Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding

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.
PREP: 5 minutes
COOK: 50 minutes
TOTAL: 55 minutes
SERVINGS: 4 servings

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.
Course: Dessert

Want to Save This Recipe?

Recipe Source: Cook’s Country Magazine

Old-Fashioned Rice Pudding #dessert #easyrecipe #rice

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

708 thoughts on “Old-Fashioned Rice Pudding”

    1. Marvellous, cheap dessert to make mid week or anytime. I just cook it in microwave on low for about 40 mins and intermittent stir. I agree that you can halve the amount of sugar and use cinnamon or nutmeg or any spices.

  1. This recipe is almost identical to one I found on a different website years ago, only with double the ingredients. A few tricks I’ve learned over the years of making this…#1, use no less than 2% milk for the best creaminess – the higher the fat content the creamier it will turn out. Actually my favorite way is to make this with a couple cans of full fat coconut milk with 2% added to make the full amount..its delicious! #2 – Don’t add the sugar at the start of the cooking, I don’t know what the science is behind it but apparantly that is what is causing the rice to get hard. Add it at the end when you take it off the heat, it will still melt in. Add a teaspoon of butter at the end as well for a bit of an indulgent flavor. #3 – Use a lid that is partially off (I use one that has a vent hole in the top) – if you cover it completely you stand a chance of it boiling over and no lid will cause the liquid to evaporate too much. Let it cook on low heat, mine is usually done in an hour and I make sure to stir it every 10 – 15 minutes. If I’m making this with coconut milk instead of cows milk, I’ll add a bit of coconut extract to highten the flavor. My favorite rice to make this with? Arborio. This rice pudding is delicious and rarely lasts long around here lol

    1. Thank you for all the helpful hints. I used Arborio rice, too, and it was perfect. I followed your suggestions of whole milk, of not adding the sugar until the end, leaving the lid offset a bit to prevent boil overs, using coconut milk for part of the milk amount, and adding a bit of coconut extract. I wasn’t sure what “a bit” is, so only used 1/4 of a tsp. I also cut the sugar almost in half, as well as the vanilla, and grated nutmeg on it before serving. Thanks again.

    2. I replied, but accidentally put it under the wrong comment. Please see my response under Margaret P’s comment.

    3. Rebekah Polanchak

      Hi Christin,
      I made this recipe tonight and it turned out good. I had already cooked three kinds of rice together earlier in the evening. The rices I used were Jasmine rice, brown rice and glutinous red Korean rice. I did make the whole recipe. I used just two cups of whole milk and added the already cooked rice combo And I had some cardamom seeds so I added them to the milk at first and I liked the added flavor. I also used just one teaspoon of monk fruit sweetener instead of the sugar and no salt. I also added some cabernayzyn dried Cabernet wine grapes instead of raisins as I had a package on hand. The flavors were delicious and I added some vanilla flavor too. I shared some with my neighbor and she liked it too!

  2. I am surprised to find this recipe under southern spicy kitchen. It is a dish I came across 50 odd years ago as a young girl in the U.K. … but there it was also supposed to be done in the oven. As this seemed awkward to me (having to open the oven every now and again to stir and as a rule burning my arm in doing so), I changed the procedure on the spot to cooking on the stove. Since then I’ve done it regularly once in a while. For sweetening, I add 2 to 3 table spoons of maple syrup, and usually serve it with preserved black elderberries* or some other stewed fruit. Occasionally I add a handful or two of pine nuts, cedar nutlets or almond slivers. And sometimes a little cinnamon (but not with the elderberries).

    * Give the earwigs and other beasties a chance to escape before taking the berries into the kitchen. Then wash, drip and let soak several hours with brown sugar (for 1 kg berries, 500 gr sugar – squeeze the berries a little, but not much), no need to add any water. When there is enough juice, boil for a good 5 min. Finally there will be rather too much liquid, some of which I keep for drinking in place of syrup.

    1. Margaret, your recommendations made this go from an easy home made dish to a cozy and wonderful sounding treat. I’ve never heard of cedar nutlets, but now I want to go find some along with elderberry preserves. Thank you!

    2. Thank you for all the helpful hints. I used Arborio rice, too, and it was perfect. I followed your suggestions of whole milk, of not adding the sugar until the end, leaving the lid offset a bit to prevent boil overs, using coconut milk for part of the milk amount, and adding a bit of coconut extract. I wasn’t sure what “a bit” is, so only used 1/4 of a tsp. I also cut the sugar almost in half, as well as the vanilla, and grated nutmeg on it before serving. Thanks again.

  3. Michelle Furlong

    The recipe was perfect for my evening rice pudding recipe! I had never made it before and it worked great, the only difference for me was that I used extra long grain rice and it still turned out perfect and delicious!

  4. Cooked for 60 minutes, looked amazing and was a great consistency. Let it cool, added the half cup of milk, and took a bite only to have slightly crunchy rice. What a bust.

    1. Sometimes when the rice cools down it has a tendency to seem harder. I simmer and stir for at least one and a half hours.

    2. Oh my, I have a mess 🙁
      The milk boiled over on my stove and a layer stuck to the bottom of the pot. I stirred and skimmed it off the top. We’ll see what the end result is. I may need to try the oven next time!

  5. How many oz total/in each serving? I was thinking of making this for a small party and didn’t know if doubling the recipe would be enough.

  6. Tabitha Holibaugh

    This was the best and easiest rice pudding I ever made!! Mine came out perfection!! I’ve made rice pudding in the oven before. This is way easier and so much creamier and super easy and a great way to use up milk that is about the expire so it doesn’t go to waste! Just pay attention to the gentle simmer part, which is key. Every stove temperature is different.

  7. Jacqueline M Smith

    Followed your recipe to a T and it came out perfect! Wanted to send a pic but didn’t know how to do that

  8. Not sure what I did wrong. I followed the recipe exactly as written and it was still just as liquidy as when I started. It was simmering for 60 minutes already so I turned up the heat to low-medium heat and it thickened up nicely after an additional 20 minutes.

  9. Delicious recipe! I added in 1/2 cup of heavy cream & a little almond extract along with the vanilla, which put this over the top! 😋 Also, instructions should say ‘stirring frequently’ as opposed to ‘occasionally’ lol. Stove top rice pudding always requires lots of stirring! It’s worth it tho!

  10. I think the recipe works better with pre-cooked rice. Then the rice is guaranteed to be soft. If you have leftover rice like I did, then use 1-1/3 cups of pre-cooked rice, and follow the recipe. I cut down on the sugar, but added some honey instead to get a bit of honey taste too.

    1. You’re not supposed to use leftover rice – the rice needs to be dry uncooked to absorb the liquid.

  11. Just finished cooking the rice pudding. Cooked for 50 minutes on simmer uncovered on induction stove. I increased the heat till 5 and stayed by the stove and stirred for about 15 minutes. Turned out great. Next time I’ll put less sugar in. Taste like my mom with a little of this and that. Thanks again

  12. Tried it your way very good but too much sturring all that for an old lady with bad shoulders….no thanks. Try this….3/4 cup rice ( I mix Sushi and long grain ) use long grain if you want to be frugal, with 1/2 cup sugar and 8 cups milk I use 1% and 1/2 tsp. vanilla and pinch of salt. Stir and place in 350 degree preheated oven for 1 1/2 hours . Stir after 45 min. and continue baking . Comes out ,creamy and rice soft and cost pennies to make. Make this at least once a week lots of my friends love this version ….easy and cheep. Were all old.

    1. Hi! I love rice pudding as a child my mom made on the stove. Loved your idea of in the oven as it is in now. I found a half gallon of Flaxseed milk for 99 cents. So I am trying for a healthy version. As I also cook and share with my 96 year old mother -in -law. She has kidney issues so decrease the fat and no posssium. Hoping it will turn out good for both of us. Thank you.

    2. Susan Thomas

      Hey,
      Do you cover in oven? What type of pot do u use?
      I agree too much darn stirring…

  13. Lucinda O Gaskill

    I have the best result with the small batch with 6 CUPS of milk.
    The milk needs to be fresh that very day.
    I’ve just wasted 12 cups of milk and 2 hours of stirring, in an effort to make the large batch.
    I followed the recipe for 8 servings to a T.
    I’m just glad that I have another gallon of fresh milk to make the small batch.
    I have to REST my stirring arm first !

    1. Read this comment after I was already half way through making this – and I made a double batch. I used (store-bought) milk that expired three days ago (but still smelled and tasted just fine – as you generally can use unopened milk 5-7 days beyond its expiration date).

      Anyway, long story short, it came out absolutely deliciously with my recently expired milk! :)~

  14. I just wanted to add (because I’m unable to edit my previous comment), that I decided to stir for a little longer to thicken up the mixture and the rice is now perfectly cooked now! Thank you

  15. I don’t know how to get rice to cook without the steam from keeping the lid on. I used long grain white rice, I didn’t wash the rice, so there was starch for thickening. I added 3 cups of the milk and the salt, I stirred constantly. But once I brought the rice to the boil, I turned down to a simmer and put on the lid (the type with a vent hole). It took 28 minutes for my rice to cook. Although it was cooked, it’s grainy, not thick like sticky rice. I then added the rest of the ingredients and continued cooking and stirring. This worked, but the rice isn’t pudding like. But still delicious and rice pudding. I think if I was to do this differently, I’d cook the un-rinsed with water first and then once I have nice sticky rice, add the milk, sugar etc. In the recipe, I used freshly grated nutmeg instead of cinnamon, as I’ve only ever had rice pudding with nutmeg.

  16. Oh man, I really had trouble with this and I’m mind blown at how badly I screwed this up.
    I used long grain brown rice instead of white, I followed the recipe and ingredients.
    I was using a dutch over on the stove and maybe that’s where I went wrong.
    After 60 minutes there was still quite a bit of liquid milk. I had it at a gentle simmer the entire time, following the rolling boil in the beginning.
    I did cover it, then I uncovered it toward the end to evaporate some of the milk.
    I took a bite out what I had cooked and the rice was not completely soft.
    At 1.5 hours, I tried again and still had hard rice. I let it cool off the heat, left the lid off, hoping that would soften it up and that was after 45 mins. I have some soft rice and some hard. I stirred every 10 minutes.
    I’m not sure what went wrong but it didn’t turn out quite like I had expected 🙁

    1. Lisa McGarry

      Brown rice takes so much longer to cook, you’d need to find a specific recipe for it…I guess with more milk and perhaps water.

      1. I had the same problem. Cooked white rice and still crunchy after 2.5 hours. I finally added an egg and 1.5 cups if rice i had cooked.
        Tastes great if you like crunchy rice.

    2. I would say white rice is better for rice pudding because of the starch in it. That helps thicken it.

    3. Tabitha Holibaugh

      Brown rice takes longer to cook. And also, you shouldn’t cover it. It should be uncovered the entire time. And not Dutch oven either. Just regular stove top in a pot.

  17. I’ve finally found it!!!
    This looks like the recipe my Mom had, although hers must have been a double batch because I distinctly remember 12 cups of milk. I made it once or twice many (25-30) years ago. Most of the other recipes I’ve seen call for cooked rice or eggs and they just aren’t the same.

  18. This recipe was awesome. My rice pudding looks just like the photo and the taste is just delish. My hubby loves rice pudding and I’ve been looking for a simple recipe and voila!!!!
    So thank you

  19. So delicious and easy. Just had my first cup just off the stove as I write. I only used 1/8 cup sugar after reading previous reviews and I think the sweetness is just nice (May even further reduce). Note that you do have to keep standing at the stove and stir occasionally. But it only took 40 mins for me at my lowest stove setting (which is probably higher than most) to get quite a thick mixture. I just used the thai rice I had at home. FYI I am Chinese and find most Western recipes way too sweet. Will definitely do this again.

Scroll to Top