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Author Notes: My mother was an indifferent cook but a sublime dessert maker. This rice pudding-- unlike any other I've ever tasted and so unbelievably easy to make--was one of her mother, Ada's, recipes. It remains a family favorite, and I make it dinner party ready in Ada's old fashion coupe-style champagne glasses. To gild the lily, serve with a dollop of whipped cream.
For variety, I've added handful of plumped golden raisins or currants (or even chopped candied ginger) on occasion, but I still prefer it straight. - Antonia AT
Serves 4 (or 2 gluttons at my house)
- 1 cup sugar
- 1 quart whole milk (2% will do but it's not the same)
- 3 tablespoons rice (short or medium grain; white provides the best result)
- Preheat oven to 350°F
- Combine ingredients in a dutch oven or buttered casserole. (I use Ada's cast iron dutch oven; no butter needed.)
- Stir and put on middle shelf in oven without a lid.
- Now and again, break the milky scum that appears, scrape the sides, and stir. (This is crucial to creaminess.)
- Bake until a light caramel color, 1.5 hours or more, depending on your oven.
- Serve at room temperature or chilled.
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