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. <br />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.

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