Mary Berry Rice Pudding

There’s something about rice pudding that feels like a warm hug in a bowl—especially when the top goes golden and the edges turn just a little caramelised. I grew up thinking rice pudding came from tins (you know the one), but once I made Mary’s version from scratch, I couldn’t go back.

The first time I baked it, I didn’t heat the milk—rookie mistake—and ended up checking the oven every 15 minutes wondering why the rice was still floating like lost boats. Lesson learned. Now I warm the milk, let it bake slowly, and I never skip the nutmeg—it smells like childhood and Sunday dinners all at once.

If you’ve ever had lumpy, dry rice pudding, I promise this one will change your mind. It’s silky, rich, and spoon-soft all the way through.

Why This One Works So Well

Slow baking is the secret. No faffing on the hob, no risk of it catching. The oven does all the work, gently coaxing the starch out of the rice while thickening the milk into a silky custard. Mary keeps the sugar low, so it’s never cloying—you can add jam, honey, or cream without overdoing it. And the nutmeg? Optional, but it adds that old-school charm and a hint of spice.

INGREDIENTS + WHY THEY MATTER

• Butter (for greasing) – Helps the pudding form that lovely golden skin around the edges. Also makes the cleanup easier.
• Pudding Rice (75g) – This is key. It’s short-grain and starchy, perfect for that creamy texture. Long grain won’t absorb properly.
• Full-Fat Milk (900ml) – The richness comes from the fat. Semi-skimmed works, but add a dash of cream to make up for it.
• Caster Sugar (1 heaped tbsp) – Just enough to sweeten without turning it into dessert soup. You can always add more after.
• Freshly Grated Nutmeg (½ tsp, optional) – I grate mine straight over the top before baking—it perfumes the whole kitchen.

Making It Yours (Without Ruining It)

• Vanilla Touch: Add ½ tsp vanilla extract for extra warmth.
• Coconut Milk Swap: Replace 200ml of milk with coconut milk—adds a tropical creaminess.
• Golden Raisins or Sultanas: Stir in a handful after the first 30 minutes of baking for bursts of sweetness.
• Vegan Option: Use full-fat oat milk and a splash of coconut cream. Bake a little longer and stir halfway through.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice stayed crunchy	Didn’t heat milk before baking	Always warm milk first to give it a head start
Too thick or stodgy	Overbaked or stirred too often	Bake low and slow, and stir just once halfway
No golden top	Oven too cool or covered dish	Don’t cover, and let it sit high in the oven
Burnt edges	Used a thin tin or too high heat	Use ceramic/glass dish and stick to low temp

HOW TO MAKE MARY BERRY’S RICE PUDDING

1. Prep the Dish – Heat oven to 160°C / 140°C fan / Gas 3. Butter a 1.6L ovenproof dish.
2. Warm the Milk – Gently heat the milk in a saucepan (don’t boil!). Just warm enough so you can still comfortably dip a finger in.
3. Mix it Up – Add pudding rice to the dish. Pour over the milk, stir in the sugar.
4. First Bake – Bake uncovered for 30 minutes, then gently stir to redistribute the rice.
5. Top It Off – Sprinkle over nutmeg if using. Do not stir again after this.
6. Finish Baking – Return to the oven for 1¼–1½ hours until a golden skin forms and the rice is soft and creamy underneath.
7. Serve – Let sit 5 mins to settle. Serve hot with cream, jam, or straight up.

TIPS FROM MY KITCHEN

• I use a Pyrex dish—it holds the heat well and the skin crisps up beautifully.
• If you don’t like the skin (controversial, I know), cover with foil for the second half of baking.
• Stir once only—any more, and the texture can turn gluey.
• If your rice looks a bit under after baking, leave it in the off oven for 10–15 mins with the door ajar.

STORAGE + REHEATING

• Fridge: Cool fully and keep in an airtight container for up to 3 days. It thickens more as it sits.
• Freezer: Freeze in portions for up to 1 month. Thaw overnight in the fridge.
• Reheat: Gently on the hob with a splash of milk stirred through to loosen it. Microwave works too—just go low and slow.

FREQUENTLY ASKED QUESTIONS

Q: What’s the best rice for rice pudding?
A: Pudding rice (short-grain white rice) is ideal. Arborio also works well if that’s what you’ve got.

Q: Can I skip the nutmeg?
A: Absolutely. Try cinnamon or a tiny splash of vanilla instead. Or leave it plain and add a spoon of jam when serving.

Q: Can I make this in advance?
A: Yes, and it reheats beautifully with a bit of milk. Just don’t expect the skin to stay crispy—it softens in the fridge.

Q: Why did my rice pudding turn gummy?
A: Probably stirred too often, or overbaked. Only stir once after 30 minutes, then leave it alone.

Q: Can I double the recipe?
A: Yes! Use a larger dish, increase baking time by about 20 minutes, and keep an eye on the top so it doesn’t burn.

Try More Recipes:

• Mary Berry Apple and Mincemeat Pudding
• Mary Berry Treacle Sponge Puddings
• Mary Berry Sticky Apricot Pudding
• Mary Berry Pecan and Ginger Syrup Pudding Recipe
• Mary Berry Brioche Frangipane Apple Pudding