Mary Berry​ Traditional Uk Rice Pudding Recipe

This creamy Mary Berry Traditional UK Rice Pudding is made with short-grain pudding rice, rich whole milk, a touch of sugar, and a classic dusting of nutmeg. The result is a velvety, comforting dessert with a tender texture and the signature golden skin that defines a proper British pudding. 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 Traditional UK Rice Pudding Ingredients

For the Pudding:

• 75g (3 oz) pudding rice (short-grain white rice)
• 900ml (approx. 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 Traditional UK Rice Pudding

1. Preheat the oven: Preheat your oven to 150°C (300°F), fan 140°C (285°F), or Gas Mark 2. Generously grease a 1.5-liter (approx. 2 ½ pint) ovenproof pie dish with butter.
2. Prepare the base: Measure the pudding rice and sugar into the greased dish. There is no need to rinse the rice first, as the starch helps thicken the pudding.
3. Add the milk: Pour the milk into the dish over the rice and sugar. Stir well to ensure the sugar begins to dissolve and the rice is evenly spread out.
4. First bake: Place the dish in the middle of the oven and bake for 30 minutes.
5. Stir and top: Remove the dish from the oven. Stir the mixture gently one time to stop the rice from clumping at the bottom. Dot the surface with small pieces of the butter and sprinkle evenly 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 reduced to a rich cream, and a golden-brown skin has formed on top.

Recipe Tips

• The “Skin” is Key: The golden skin that forms on top is the hallmark of a traditional UK rice pudding. To preserve it, do not stir the pudding during the final 1.5 hours of baking.
• Use the Right Rice: You must use “pudding rice” (short-grain). Long-grain or Basmati rice will not release the necessary starch, resulting in a watery milk soup rather than a creamy pudding.
• Full-Fat is Best: Mary Berry always recommends full-fat (whole) milk for this recipe. Using semi-skimmed or skim milk will result in a thinner texture and less rich flavor.
• Check the Wobble: The pudding is done when it still has a slight wobble in the center. It will continue to set as it cools, so don’t let it dry out completely in the oven.

What To Serve Mary Berry Rice Pudding

This traditional pudding is delicious served straight from the oven on its own. For a classic British pairing, serve it with a dollop of strawberry or raspberry jam in the center. It also pairs beautifully with stewed seasonal fruits like rhubarb, plums, or apples. For an extra indulgent treat, you can 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 at room temperature. 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 be slightly softer after freezing.

Mary Berry Traditional UK Rice Pudding Nutrition Facts

Serving Size: 1 bowl (approx. 1/4 of recipe)

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

Frequently Asked Questions

• Why is my rice pudding still runny? If the pudding is runny, it likely needs more time in the oven. Ovens vary, so give it another 15–20 minutes. Also, ensure you used short-grain pudding rice, as other types won’t thicken the milk properly.
• Can I use a slow cooker? Yes. Grease the slow cooker bowl, add all ingredients (stir well), and cook on Low for 3–4 hours. However, you will miss out on the crispy baked skin that the oven method produces.
• Do I have to rinse the rice? No, do not rinse the rice for this recipe. The white starchy powder on the grains is essential for thickening the milk into a rich custard sauce.

Try More Recipes:

• Mary Berry Rice Pudding​ Recipe
• Mary Berry Simple Pancake ​Mixture Recipe
• Mary Berry​ Buttermilk Pancakes Recipe