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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 mins
COOK: 50 mins
TOTAL: 55 mins
SERVINGS: 4 servings


  • 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


  • 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

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Recipe Source: Cook’s Country Magazine

Old-Fashioned Rice Pudding #dessert #easyrecipe #rice

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297 thoughts on “Old-Fashioned Rice Pudding”

  1. Hi if making ahead to be enjoyed later in the day do I add that last half cup of milk in before putting in fridge? Or are you saying to pour in and stir before serving it? And if I do this and then still have leftovers will I need to add more milk again when I want to have it later? Thanks!

  2. I made it using unsweetened almond milk and it came out amazing! All the same rest of the ingrediants. Took maybe 5 minutes longer than the suggested times. I’m thinking because obviously whole milk is thicker but other than that it’s nutty and sweet and totally delicious 😍😍

  3. Great recipe. I added cinnamon stick while cooking then dried cranberries right before taking it off the heat. Also experimented with some additional extracts such as almond and rum. Yummy. Amazing how creamy this stays even when refrigerated.

    1. This is a great recipe! It turned out perfect. I had my heat set on simmer, and I stirred it about every five minutes. I substituted brown sugar, and added 1 tsp of ground cinnamon. My family loves it. Thank you!

  4. Love this recipe! I would love to know your thoughts on using a milk alternative like Oat milk.

  5. Absolutely delicious! Make sure the heat is high enough to be at a low simmer or it will take much longer for the rice to cook.

    1. I did everything the recipe said but my ended up like soup. It tastes delicious, but it’s super runny.

  6. Stirring occasionally? Lol I stirred this nonstop for an hour and it still turned into a brown goopy mess with burnt bits and chunks of skin. I had to add the extra milk in halfway through thin it out and that still didn’t save it. Now I wasted the rest of my milk, sugar and a vanilla bean. I learned the hard way that you can’t even step away from this for a few seconds

  7. Latina yager

    I have one question , if I want to make more servings do I double the milk ? Example
    2 cups of uncooked rice , how many cups of milk would that need? Surly not 24 cups. Please reply I am dying to make this again but I need more than just a 1/2 of a cup of uncooked rice

    1. This method of rice pudding is the only one I have ever made. If you quadruple the rice, you actually more than quadruple the amount of starch because it will draw more starch as it cooks; so you need even MORE liquid. I would quadruple the milk AND add a cup of water.

  8. This is definitely one of the most wonderful and tasty rice pudding recipes I’ve ever made. My new go too rice pudding recipe for my family and friends. I will have to make a double batch to make sure there is some left for the family and friends😛

  9. I don’t know if I commented on this recipe before….if I did, it totally deserves another AWESOME review!! I have made this exact recipe several times and it never fails on the taste and texture! It amazes me how 6 cups of milk and a heavy 1/2 cup of rice can come into this delicious pudding. Thank you SO much fir sharing this. I made it earlier today and I am just now sitting and enjoying it. I had to comment….IF YOU HAVEN’T MADE THIS——GET TO IT ❤️ You won’t regret it!

    1. It results in more than a half a cup of rice. The recipe says four servings and it for sure would be enough for four people.

  10. This is the recipe my Greek grandmother taught me, I’ve been searching for an hour to find one without lemon zest and other crap, thanks so much. I don’t know why everything has to be jazzed up, simple shits good too lol.

  11. I made it and split the recipe in half. It wasn’t to salty or sweet it was a little pasty the next day but overall good . I like rice pudding cold with cinnamon. My Portuguese grandmother use to make all the time when I was a kid . Loved it then and love it now… thank you

  12. Wow this pudding recipe looks amazing! Definitely gonna give this a try soon. My grandma used to make the best rice pudding that always hit the spot on a chilly morning!

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