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
whole milk (2% will do but it's not the same)
rice (short or medium grain; white provides the best result)
In This Recipe
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.