Martha's Caramel Rice Pudding

By • December 21, 2013 • 2 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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)
  1. Preheat oven to 350°F
  2. Combine ingredients in a dutch oven or buttered casserole. (I use Ada's cast iron dutch oven; no butter needed.)
  3. Stir and put on middle shelf in oven without a lid.
  4. Now and again, break the milky scum that appears, scrape the sides, and stir. (This is crucial to creaminess.)
  5. Bake until a light caramel color, 1.5 hours or more, depending on your oven.
  6. Serve at room temperature or chilled.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Default-small

9 months ago jenniebgood

This looks yummy!

Default-small

9 months ago Antonia AT

It is—and easy.