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 was delicious! I doubled the recipe and it came out great!
One of the best I have made
Fabulous results by following the recipe exactly. No need to cover; the evaporation of the milk is what helps the mixture thicken. Great fluffy consistency!
Thank you ❤️
Followed the recipe. Turned out perfect.
I made this for a ladies dinner. Everyone loved it! I doubled the recipe, used Unsweetened Almond milk and Jasmine rice – since that is what I had on hand. Perfect! My husband does like it sweeter, so his gets maple syrup pored over it in his dish!
I followed the directions but doubled it. AMAZING!! Turned out perfect. I used a 5qt enameled cast iron Dutch oven. I only strayed from the original directions and covered my pot for the first 15 minutes and stirred a few times. I found it only took 40 minutes total. I cook on a gas stove. Best recipient for this dessert that I’ve tried. Highly recommend!!!
Can I use almond milk instead of regular milk? Will it still come out creamy?
Good freaking God. Just use milk!!!
That is a very ignorant statement. Some people are allergic to milk.
If someone is allergic to milk they shouldn’t be looking up pudding recipes.
I’m allergic to nuts and dairy. Is there a tofu version? Ridiculous!
I made it recently with boxed coconut milk and it was perfect! We loved the flavour that the coconut milk gave it.
So many RUDE replies here! Came to look for comments about the recipe and felt like I was on SOCIAL MEDIA!!
Wtf is wrong with you. Being lactose intolerant is super common. I happen to only have almond milk in my fridge right now and was wondering the same thing so I don’t have to go to the store. Why bother even answering if you’re gonna be a jackass?
this reminds me a lot of indian rice pudding, Kheer. In the end, I added a little cornstarch and the consistency came out great. the taste is really good.
It is basically except for the thickness and the inclusion of ground cardamom.
I have about 4 cups steamed white rice leftover from a Chinese order. Can I use this recipe for it, and if so, how much precooked rice should I use?
You have to use uncooked rice for this recipe.
I first learnt to used leftover rice to make pudding,… so it’s possible.
It’s learned not learnt….smh how old are you?
i can’t decide if you’re simply rude, or just ignorant. or both.
It’s learned not learnt how old are you? Smh
A great recipe, I was looking for something like that. Even today I’m screwing up how it tastes, but my saliva is leaking at the very sight. Thank you for writing it.