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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
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Ingredients
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1 cup
sugar
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1 quart
whole milk (2% will do but it's not the same)
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3 tablespoons
rice (short or medium grain; white provides the best result)
Directions
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Preheat oven to 350°F
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Combine ingredients in a dutch oven or buttered casserole. (I use Ada's cast iron dutch oven; no butter needed.)
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Stir and put on middle shelf in oven without a lid.
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Now and again, break the milky scum that appears, scrape the sides, and stir. (This is crucial to creaminess.)
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Bake until a light caramel color, 1.5 hours or more, depending on your oven.
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Serve at room temperature or chilled.
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