medshi8 This creamy, tender Mary Berry Rice Pudding is made with short-grain pudding rice, whole milk, and butter, and ready in about 2 hours. A generous grating of nutmeg forms a golden, caramelized skin that protects the rich custard bubbling underneath. I love how the slow bake transforms simple pantry staples into pure comfort in a bowl.
Why This Classic Works
I have made many rice puddings that ended up either too runny or gluey, but this version balances the liquid-to-rice ratio perfectly. The secret lies in the gentle, slow baking time, which allows the grains to swell and soften without disintegrating, while the milk reduces into a silky sauce. It is a lesson in patience that pays off with every spoonful.
One surprise for me was the importance of the initial stir after 30 minutes. If you skip this, the rice sinks and clumps into a solid mass at the bottom of the dish. Breaking that habit ensures the pudding suspends evenly in the creamy milk, giving you a consistent texture throughout.
Mary Berry Rice Pudding Ingredients
- Butter: 40g unsalted butter, softened (plus extra for greasing the dish).
- Pudding Rice: 100g short-grain pudding rice (this is essential; long-grain will not work).
- Sugar: 75g caster sugar.
- Milk: 1.2 litres whole milk (full-fat gives the best creaminess).
- Nutmeg: ½ whole nutmeg, freshly grated.
How To Make Mary Berry Rice Pudding
- Prep the Dish: Preheat your oven to 150°C (130°C Fan/Gas 2). Generously grease a 1.5-litre (approx. 2.5 pint) shallow ovenproof dish with butter.
- Combine Ingredients: Wash the rice in a sieve under cold water and drain well. Tip the rice and sugar into the prepared dish, then pour over the milk and stir to combine.
- First Bake: Place the dish in the oven and bake for 30 minutes.
- Stir and Top: Remove the dish carefully. Stir the pudding well to lift the rice from the bottom so it doesn’t clump. Dot the top with small knobs of the softened butter and grate the nutmeg generously over the surface.
- Final Bake: Return to the oven and bake for a further 1.5 to 2 hours. The pudding is ready when the rice is tender, the milk is creamy, and a golden skin has formed on top.
Recipe Tips
- Don’t Rush the Bake: Low and slow is the only way to get the rice tender without boiling over. If your oven runs hot, check it after 90 minutes.
- The Skin Factor: If you love the traditional skin, do not stir the pudding during the final 1.5 hours of cooking. The butter and nutmeg need to sit undisturbed to caramelize.
- Rice Choice: You must use specific “pudding rice” (short-grain). Arborio can work in a pinch, but basmati or jasmine will result in a watery, gritty failure.
- Cooling Time: The pudding will look slightly loose when it first comes out of the oven. Let it stand for 10-15 minutes; it thickens significantly as it cools.
What To Serve With Rice Pudding
This rich dessert needs little accompaniment, but a dollop of strawberry or raspberry jam is a nostalgic classic. For a more grown-up twist, serve it with stewed plums or a compote of winter berries to cut through the creaminess. A simple splash of cold double cream poured over the hot pudding is also delicious.
How To Store
Let the pudding cool completely before covering and refrigerating for up to 3 days. It will firm up considerably in the fridge, so you may need to stir in a splash of milk when reheating it on the stove or in the microwave. Freezing is possible, but the texture of the rice can become slightly grainier upon thawing.
FAQs
- Why is my rice pudding still runny?
It likely hasn’t baked long enough, or the oven temp was too low. Rice pudding thickens as the starch releases slowly; give it another 20-30 minutes, and remember it sets more as it cools. - Can I use semi-skimmed milk?
Yes, you can, but the result will be less rich and creamy. If using semi-skimmed, you might want to add a splash of double cream to compensate for the lower fat content. - Do I have to wash the rice?
Mary Berry recommends washing the rice to remove excess surface starch, which helps prevent the pudding from becoming too gluey. However, some people prefer the extra starch for a thicker result; it works either way.
Nutrition
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 110mg
- Total Carbohydrate: 42g
- Protein: 9g
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Mary Berry Rice Pudding
6
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minutesCreamy, tender Mary Berry Rice Pudding combines short-grain rice, whole milk, and nutmeg, baked slowly for two hours to create a rich dessert with a classic golden skin. Perfect for a comforting family treat.
Ingredients
40g unsalted butter, softened (plus extra for greasing)
100g short-grain pudding rice
75g caster sugar
1.2 litres whole milk
1/2 whole nutmeg, freshly grated
Directions
- Preheat your oven to 150°C (130°C Fan/Gas 2). Generously grease a 1.5-litre (approx. 2.5 pint) shallow ovenproof dish with butter.
- Wash the rice in a sieve under cold water and drain well. Tip the rice and sugar into the prepared dish, then pour over the milk and stir to combine.
- Place the dish in the oven and bake for 30 minutes.
- Remove the dish carefully. Stir the pudding well to lift the rice from the bottom so it doesn’t clump. Dot the top with small knobs of the softened butter and grate the nutmeg generously over the surface.
- Return to the oven and bake for a further 1.5 to 2 hours. The pudding is ready when the rice is tender, the milk is creamy, and a golden skin has formed on top.
