Cast Iron

Martha's Caramel Rice Pudding

December 21, 2013
2 Ratings
  • Serves 4 (or 2 gluttons at my house)
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • chezjenne
  • danman42
  • jenniebgood
  • Antonia AT
    Antonia AT

4 Reviews

chezjenne August 23, 2021
I have NEVER liked rice pudding until I made this recipe recently and now I LOVE it, dang you Antonia A! Seriously, I've made 2 double batches and not messed with or added ANYTHING except salt both times. I despise "plain" food usually but I'm a total convert with this genius recipe. The little bits of browned stuff from the sides that get scraped back down into the pudding during the stir times MAKE it. TY TY TY!!!
danman42 March 13, 2021
I tried this recipe and it was terrible! You have a lot of explaining to do! Three tablespoons rice is not nearly enough -- the result is a watery mess. The result was one quart of milk and the other ingredients all wasted.
jenniebgood April 1, 2014
This looks yummy!
Antonia A. April 1, 2014
It is—and easy.