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.
Recipe was great! I was so skeptical about the ratio of milk to rice, but I was so wrong… absolutely perfect. I halved the recipe (all ingredients), and the end result was so creamy. I initially thought the recipe wasn’t sweet enough for me, so I added some honey, but maybe too much. Next time I’m going to let it cool before I taste and add additional flavor… some patience needed. Thank you for posting this!
Fantastic recipe! I was used almond milk and it came out great. I have made it a few times and varied the recipe a little (added more rice, forgot to add sugar til the end 😂, and added raisins). I found that following the recipe is best except I used 6 cups of almond milk right from the beginning since almond milk has alot of water. I did not cover the pot and stirred every 10-15 min. I actually stirred more often at the end because it started to stick a little. It took about 40-50 min at a steady simmer. When it was almost done I added raisins (about a cup – I love it with raisins) and vanilla. When I eat it, I sprinkle cinnamon on top and sometimes top it with whipped cream. It’s really fantastic!!❤️
Creamy sweet and delicious! Finally a recipe like I remember from childhood! Followed and came out perfect and cooked in less than 50 minutes.
Made this recipe twice. First time, I tried to follow the directions exactly. I learned that time that when the recipe states to be sure the pudding is gently simmering, the heat on your stove needs to be almost halfway up or the pudding will never thicken. I bring the ingredients to a boil between 6 and 7 on my stove (highest setting is 8) and when I reduce the heat, I reduce it to between 3 and 4. If you do that, your pudding will thicken without being covered in under an hour. Anyway, second time, as soon as I removed the finished pudding from the heat, I stirred in one beaten egg. Stir in quickly and a little bit at a time so you don’t have scrambled eggs, then put back on low heat for a couple of minutes to form a sort of custard. Then add vanilla. That change made it very close to my Grandmother’s recipe and makes this 4* recipe a 5 in my opinion. Thanks for the recipe!
Thank you so much for pointing that out. I’ve been going insane trying to get this to thicken.
Awsome. creamy and taste great. Slow simmer and it will turn out perfect.
Wonderful recipe to build upon. So creamy!
I’ve always had rice pudding with cinnamon and raisins so I incorporated a teaspoon of cinnamon about half way through simmer and added a cup of rehydrated raisins along with the vanilla. Transported me back!!!
Has anyone tried adding pineapple instead of raisins, or both? If so, was there any changes that had to be made?
Wonderful recipe to build upon. So creamy!
I’ve always had rice pudding with cinnamon and raisins so I incorporated a teaspoon of cinnamon about half way through simmer and added a cup of rehydrated raisins along with the vanilla. Transported me back!!!
Yummy. I put a little cinnamon in the milk mixture.. also tempered in a beaten egg yolk.. just felt
Like doing that. Next time I’ll try without. I’ll add a dash of nutmeg next time. Thanks fir the recipe👍🏽👍🏽
Have a question can you freeze this?
It came out really good! Remember to Keep the pot covered.