This classic rice pudding is a creamy, comforting dessert that’s easy to make and perfect for any occasion. Baked slowly for a rich, velvety texture, it’s made with simple ingredients like pudding rice, milk, and a touch of sugar. Serve it warm with cream, or jam, or enjoy it just as it is for a nostalgic, homemade treat!
Ingredients Needed:
- Butter, for greasing
- 75g (3oz) pudding rice
- 900ml (1½ pints) full-fat milk (see tip)
- 1 heaped tbsp caster sugar
- ½ tsp freshly grated nutmeg (optional)
How To Make Classic Rice Pudding:
- Preheat the Oven: Heat the oven to 160°C/140°C fan/Gas 3. Grease a 1.6-litre (2¾-pint) ovenproof dish with butter.
- Prepare the Rice: Place the pudding rice into the dish. Heat the milk in a saucepan until warm, then pour it over the rice. Add the sugar and stir well.
- Start Baking: Place the dish in the oven and bake for 30 minutes. Stir gently to mix everything evenly.
- Add the Topping: Sprinkle a little grated nutmeg on top, if using.
- Finish Cooking: Continue baking for another 1¼ to 1½ hours until a golden skin forms on top and the rice is soft and creamy underneath.
- Serve: Enjoy hot as it is or with your favourite toppings.
Recipe Tips
- Best Milk to Use: Full-fat milk gives the richest flavour, but you can use semi-skimmed. If using semi-skimmed, reduce the milk slightly and add a little cream to make up the full amount.
- Why Heat the Milk? Warming the milk before adding it to the rice helps speed up the cooking process.
- Flavour Variations: Try swapping nutmeg for cinnamon or adding a splash of vanilla for extra warmth.
Why Is My Rice Pudding Gummy?
Rice pudding can turn gummy if the rice is overcooked or stirred too much during baking. Using the right amount of liquid and letting it cook slowly without excessive stirring helps keep it creamy.
How To Store & Reheat Leftovers
In the Fridge: Allow the pudding to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
In the Freezer: Divide into portions and freeze in airtight containers for up to 1 month. Thaw overnight in the fridge before serving.
To Reheat: Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to restore creaminess.
Try More Recipes:
- Brioche Frangipane Apple Pudding
- Pecan and Ginger Syrup Pudding Recipe
- Chocolate Steamed Pudding
- Bread and Butter Pudding
Mary Berry Rice Pudding
Description
This classic rice pudding is a rich and creamy dessert that’s easy to make. Baked slowly for the perfect texture, it’s made with pudding rice, milk, and a hint of sugar. Serve warm with cream, jam, or just as it is for a comforting treat.
Ingredients
Instructions
- Preheat the Oven: Heat the oven to 160°C/140°C fan/Gas 3. Grease a 1.6-litre (2¾-pint) ovenproof dish with butter.
- Prepare the Rice: Place the pudding rice into the dish. Heat the milk in a saucepan until warm, then pour it over the rice. Add the sugar and stir well.
- Start Baking: Place the dish in the oven and bake for 30 minutes. Stir gently to mix everything evenly.
- Add the Topping: Sprinkle a little grated nutmeg on top, if using.
- Finish Cooking: Continue baking for another 1¼ to 1½ hours until a golden skin forms on top and the rice is soft and creamy underneath.
- Serve: Enjoy hot as it is or with your favourite toppings.