This Mary Berry Rice Pudding Recipe is a creamy and nostalgic recipe, which features plump pudding rice and a classic nutmeg skin. It’s the ultimate comfort food, ready in about 2 hours and 15 minutes.
Mary Berry Rice Pudding Recipe Ingredients
- 2 oz (55g) butter, plus extra for greasing
- 4 oz (100g) short-grain pudding rice
- 3 oz (75g) granulated sugar
- 2 pints (1.2 liters) full-fat milk
- ½ teaspoon freshly grated nutmeg
How To Make Mary Berry Rice Pudding Recipe
- Prep the oven and dish: Preheat the oven to 300°F (150°C / 130°C Fan / Gas Mark 2). Generously butter a 2 ½ to 3-pint (1.5 liter) ovenproof pie dish or casserole dish. Mary’s Tip: Smear a little extra butter around the rim of the dish; this helps prevent the milk from boiling over as it cooks.
- Combine dry ingredients: Wash the pudding rice in a sieve under cold water to remove excess starch (this prevents it from becoming too gluey). Drain well. Place the rice and the granulated sugar into the buttered dish.
- Add the milk: Pour the milk over the rice and sugar. Stir well with a wooden spoon to ensure the sugar begins to dissolve and the rice is distributed evenly, rather than clumped in the middle.
- Top and season: Cut the 2 oz of butter into small cubes and dot them over the surface of the milk. Grate the fresh nutmeg generously over the top. This will form the signature golden skin.
- Initial bake: Place the dish in the center of the preheated oven. Bake for 30 minutes.
- Stir: After 30 minutes, carefully remove the dish and give the pudding a good stir. This lifts the rice from the bottom so it cooks evenly.
- Final bake: Return the pudding to the oven and bake for a further 1 hour and 30 minutes to 2 hours. Do not stir again, or you will disturb the skin. The pudding is ready when it is slightly wobbly but creamy, the rice is tender, and a golden brown skin has formed on top.
Recipe Tips
- The Rice: You must use “pudding rice” or short-grain rice (like Arborio/Risotto rice). Long-grain or Basmati rice will not release enough starch to thicken the milk and will result in a watery soup with hard grains.
- The Skin: The skin is formed by the proteins in the milk and the butter browning. If you absolutely hate the skin, cover the dish with foil for the last hour of baking, but for a traditional Mary Berry pudding, the skin is essential.
- Milk Choice: Full-fat milk is highly recommended for the rich, creamy texture. Semi-skimmed works but will be thinner; skimmed milk is not recommended.
- Checking Doneness: The pudding will firm up significantly as it cools. It should still look slightly loose when you take it out of the oven.
What To Serve With Mary Berry Rice Pudding
This comforting bowl needs little adornment, but sweet fruit pairs well.
- Dollop of Jam: Strawberry or raspberry jam is the classic nursery pairing.
- Stewed Fruit: Apples, rhubarb, or plums stewed with cinnamon.
- Golden Syrup: A drizzle adds a toffee note.
- Cream: For the ultra-indulgent, pour a little single cream over the hot pudding.
How To Store Mary Berry Rice Pudding Recipe
- Refrigerate: Allow the pudding to cool completely, then cover and refrigerate. It will keep for up to 3 days. It will become quite solid when cold.
- Reheat: Scoop portions into a bowl and microwave, or place in a saucepan with a splash of extra milk to loosen it up as you heat it gently.
- Freeze: Freezing is not ideal as the rice can become grainy and the milk may separate, but it is safe to do so for up to 1 month.
Mary Berry Rice Pudding Recipe Nutrition Facts
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Dietary Fiber: 0g
- Sugar: 22g
- Protein: 9g
Nutrition information is estimated per serving based on 4-6 servings.
FAQs
Can I use cream instead of milk?
You can replace about 300ml of the milk with double cream or single cream for a much richer, “luxury” pudding, but all-milk is the traditional way.
Why is my rice pudding still runny?
It simply hasn’t cooked long enough or the oven was too cool. Rice pudding is a slow-cook dish. Put it back in for another 20 minutes. Also, remember it thickens as it cools.
Can I make this in a slow cooker?
Yes. Grease the pot, add ingredients, and cook on High for 3-4 hours, stirring occasionally. You won’t get the crispy baked skin, however.
Try More Recipes:
- Mary Berry Lemon Curd Recipe
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Cauliflower Cheese Recipe
Mary Berry Rice Pudding Recipe
Description
A quintessential British classic featuring tender short-grain rice slow-baked in rich milk and butter until a golden nutmeg crust forms.
Ingredients
Instructions
- Preheat oven to 150°C (300°F). Grease a pie dish generously.
- Wash rice and drain.
- Add rice and sugar to the dish.
- Pour over milk and stir well.
- Dot with butter and grate nutmeg over the top.
- Bake for 30 minutes.
- Stir the pudding gently to lift rice.
- Bake for another 1.5 – 2 hours until skin is golden and rice is tender.
Notes
- Butter the Rim: Don’t forget to butter the top rim of the dish; it stops the skin from sticking to the edge and the milk from bubbling over.
- Variations: You can add a strip of lemon peel or a vanilla pod to the milk for different flavor notes.
Mary Berry Rice Pudding Recipe
