This Mary Berry Traditional UK Rice Pudding Recipe is a creamy and nostalgic recipe, which features plump short-grain rice and a signature golden nutmeg skin. It’s the ultimate British comfort food, ready in about 2 hours and 30 minutes.
Mary Berry Traditional UK Rice Pudding Recipe Ingredients
- 2 oz (55g) butter, softened (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 whole nutmeg, for grating
How To Make Mary Berry Traditional UK 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) oval pie dish. Mary’s Secret: Smear a little extra butter around the rim/edge of the dish. This acts as a barrier to stop the milk from boiling over as it cooks.
- Wash the rice: Place the pudding rice in a sieve and rinse under cold running water. This removes the surface starch dust, ensuring the pudding is creamy but not gluey. Drain well.
- Combine ingredients: Tip the washed rice and the sugar into the buttered dish. Pour in the milk and stir well with a wooden spoon to dissolve the sugar and distribute the rice evenly.
- Top with butter and nutmeg: Cut the softened butter into small cubes and dot them over the surface of the milk. Grate about half a nutmeg generously over the top. This combination of butter fat and nutmeg creates the famous golden “skin.”
- First bake: Place the dish on the middle shelf of the preheated oven. Bake for 30 minutes.
- The Stir: After 30 minutes, carefully slide the shelf out. Gently stir the pudding to lift the rice from the bottom (where it tends to clump). This ensures even cooking.
- Final slow bake: Return to the oven and bake for a further 1 hour 30 minutes to 2 hours. Do not stir again, or you will break the skin that is forming. The pudding is done when it is wobbly but set, the rice is tender, and the top is a deep golden brown.
Recipe Tips
- The Rice: You must use Short-Grain Pudding Rice (often labeled simply as “Pudding Rice” in the UK). Arborio works in a pinch, but long-grain or basmati rice will fail completely as they don’t have the starch content to thicken the milk.
- The Skin: In the UK, the “skin” on a rice pudding is a polarizing topic! Mary Berry is firmly on Team Skin. If you dislike it, simply stir the pudding every 30 minutes during cooking, but you will lose the traditional look.
- Milk Choice: Full-fat (whole) milk is essential for that luxurious, nursery-food texture. Semi-skimmed will result in a thinner, less satisfying pudding.
- Patience: Do not rush the cooking by turning up the heat. A low, slow oven is required to allow the rice to swell slowly and absorb the milk without boiling over or drying out.
What To Serve With Mary Berry Traditional UK Rice Pudding
This pudding is often served solo, but classic British accompaniments include:
- Dollop of Jam: A spoonful of strawberry or raspberry jam in the center is the traditional nursery serving.
- Golden Syrup: Drizzled over the top for a toffee flavor.
- Stewed Rhubarb: The tartness cuts through the creamy sweetness perfectly.
- Pouring Cream: For those who want extra indulgence.
How To Store Mary Berry Traditional UK Rice Pudding Recipe
- Refrigerate: Allow the pudding to cool completely. Cover the dish with cling film or transfer to a container. It keeps in the fridge for up to 3 days. It will solidify significantly 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. Heat gently; do not boil.
- Freeze: It is possible to freeze rice pudding for up to 1 month, but the texture may become slightly grainy upon thawing. Thaw in the fridge before reheating.
Mary Berry Traditional UK Rice Pudding Recipe Nutrition Facts
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 120mg
- Total Carbohydrates: 40g
- Dietary Fiber: 0g
- Sugar: 24g
- Protein: 9g
Nutrition information is estimated per serving based on 4 generous servings.
FAQs
Can I add dried fruit?
Yes. Traditional variations often include sultanas or raisins. If adding them, stir them in at the beginning with the rice so they plump up in the warm milk.
Why is my rice still hard?
If the rice is hard after 2.5 hours, the oven temp may be too low, or there wasn’t enough liquid. Ensure the rice is fully submerged. You can add a splash of hot milk and bake for another 20 minutes.
Is this gluten-free?
Yes, rice pudding is naturally gluten-free, provided there is no cross-contamination in your ingredients.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry Traditional UK Rice Pudding Recipe
Description
Description: The definitive British nursery dessert: short-grain rice slow-baked in rich milk until creamy, topped with a caramelized nutmeg skin.
Ingredients
Instructions
- Preheat oven to 150°C (300°F). Grease a 1.5-liter pie dish.
- Rinse rice and drain.
- Add rice and sugar to the dish. Pour over milk and stir.
- Dot surface with butter cubes; grate nutmeg over the top.
- Bake for 30 minutes.
- Stir gently to distribute rice.
- Bake for a further 1.5 – 2 hours until golden skin forms and rice is soft.
Notes
- The Stir: The single stir at the 30-minute mark is the most crucial step to prevent a layer of starchy rice sticking to the bottom of the dish.
- Texture: The pudding should still wobble slightly when removed from the oven; it thickens as it cools.
Mary Berry Traditional UK Rice Pudding Recipe
