Mary Berry Rice Pudding​ Recipe

This creamy Mary Berry Rice Pudding is made with short-grain pudding rice, rich whole milk, a touch of sugar, and a traditional dusting of nutmeg. The result is a velvety, comforting dessert with a tender texture and the classic golden skin that everyone loves. This recipe is perfect for a cozy family treat on a cold evening, making enough warming pudding for 4 people.

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Mary Berry Rice Pudding Ingredients

For the Pudding:

• 75g (3 oz) pudding rice (short-grain rice)
• 900ml (1 ½ pints) full-fat (whole) milk
• 1 heaped tablespoon caster sugar
• 25g (1 oz) unsalted butter, plus extra for greasing
• ½ teaspoon freshly grated nutmeg (optional)

How To Make Mary Berry Rice Pudding

1. Preheat the oven: Preheat your oven to 150°C (300°F), fan 140°C (285°F), or Gas Mark 2. Lightly grease a 1.5-liter (approx. 2 ½ pint) ovenproof pie dish with butter.
2. Combine ingredients: Wash the rice if you prefer, though Mary often skips this to keep the starch. Place the rice and sugar into the greased dish.
3. Add the milk: Pour the milk over the rice and sugar. Stir the mixture gently to ensure the sugar begins to dissolve and the rice is evenly distributed.
4. First bake: Place the dish in the center of the oven and bake for 30 minutes.
5. Stir and spice: Remove the dish carefully. Stir the pudding gently to stop the rice from clumping at the bottom. Dot the top with small pieces of the butter and sprinkle with the grated nutmeg.
6. Final bake: Return the dish to the oven and bake for another 1 ½ to 2 hours. The pudding is ready when the rice is tender, the milk has thickened into a rich cream, and a golden-brown skin has formed on top.

Recipe Tips

• Choose the Right Rice: You must use “pudding rice” (short-grain white rice). Long-grain or basmati rice will not release enough starch to create that signature creamy texture.
• Do Not Over-Stir: Only stir the pudding once after the first 30 minutes. If you stir it again later, you will break the skin that is forming, which is the best part of a baked rice pudding.
• Fat Matters: For the authentic Mary Berry taste, use full-fat (whole) milk. Semi-skimmed works but will result in a thinner, less luxurious pudding.
• The Wobble Test: The pudding is done when it still has a slight wobble in the center. It will continue to set and thicken as it cools slightly.

What To Serve Mary Berry Rice Pudding

This classic British dessert is delicious served straight from the oven on its own. However, a dollop of strawberry or raspberry jam is a traditional addition that adds a sweet, fruity contrast. For a more elegant touch, serve it with stewed plums, apples, or a drizzle of honey. If you want extra indulgence, pour a little cold heavy cream over the hot pudding just before eating.

How To Store Mary Berry Rice Pudding Leftovers

• Refrigerate: Allow the pudding to cool completely. Cover the dish tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Transfer individual portions to freezer-safe containers. Freeze for up to 1 month. Thaw overnight in the fridge before reheating. Note that the texture may become slightly softer after freezing.

Mary Berry Rice Pudding Nutrition Facts

• Calories: 310 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 110mg
• Total Carbohydrate: 42g
• Dietary Fiber: 0.5g
• Sugars: 16g
• Protein: 9g

9. Frequently Asked Questions

• Why is my rice pudding still runny? This usually happens if the oven temperature was too low or it wasn’t baked long enough. Leave it in the oven for another 15-20 minutes. Remember, it will also thicken significantly as it cools.
• Can I use a slow cooker instead? Yes, you can. grease the slow cooker bowl, add all ingredients (stirring well), and cook on Low for 3-4 hours. Note that you won’t get the crispy baked skin that the oven method provides.
• Do I have to rinse the rice? No, Mary Berry typically does not rinse the rice for this recipe. The white starchy powder on the grains helps thicken the milk into a rich custard sauce.

Try More Recipes:

• Mary Berry Simple Pancake ​Mixture Recipe
• Mary Berry​ Buttermilk Pancakes Recipe
• Mary Berry Frangipane Mince Pies​ Recipe