Mary Berry's Classic Rice Pudding - A Delicious Comfort Dessert

 

There’s something wonderfully soothing about a bowl of homemade rice pudding. It’s simple, creamy, gently sweet, and filled with the kind of old‑fashioned comfort that instantly takes you back to childhood. This classic version is made with just a handful of pantry staples, yet it delivers the most luxurious, velvety texture — the kind that makes you close your eyes on the first spoonful.

Budget friendly, low fuss, and perfect for anytime you are wanting a cozy, nostalgic homemade dessert that is meant to bring some old-fashioned comfort to the table. Simple deliciousness.

 

This recipe has been adapted from a recipe in Mary Berry's book, Mary Berry Everyday, so you just know it is perfect even before you begin. Classic Rice Pudding. Baked long and slow in the oven. This is a comforting dessert that you either loathe . . . or love.  We are from the love camp in this house. 

Perfectly baked rice pudding . . . with creamy, milky, sweet rice beneath a scrummy golden buttery crust.  I mean, what's not to love about that? In my opinion there is no better dessert on earth than this classic pudding. 

Today, as I dig my spoon into it's sweet and creamy mass . . . I fall in love with rice pudding all over again. It is the same each time. The rice is perfectly tender . . . not floating in the liquid in separate grains . . . and not mushy and swollen into a stodgy mass.

It has a wonderfully creamy texture which is comforting and delicious. Not too sweet. I can feel perfectly justified in adorning my bowl with a spoonful of sweet jam.  Soothing. Pleasing. This is a tiny taste of heaven on earth.

 

INGREDIENTS REQUIRED 

TO MAKE

CLASSIC RICE PUDDING

Not a lot really. Simple ingredients put together in the creamiest, most delicious way. Only four basic simple ingredients.

• Butter for greasing
• 1/3 cup (75g/3 ounces) pudding rice
• 3 3/4 cups (900ml/1 1/2 pints) full fat milk
• 1 heaped TBS sugar
• 1/2 tsp freshly grated nutmeg

 

I used softened salted butter to grease my dish. Grease it very well to minimize cleanup at the end.

Pudding rice is a short grained rice. Arborio rice is what I use as pudding rice is not available here. You could also use sushi rice. Do not be tempted to use long grain, Jasmine or basmati rice. It will not release it's starch correctly and you will not have a good result. It may even stay hard.

You can use semi-skim milk if you wish but full-fat milk will give you a nicer, creamier result. It also just tastes better, richer.

I used Kirkland organic granulated sugar. In the U.K. use caster sugar as it will melt into the milk easier. Make sure it is completely dissolved in the warm milk.

Freshly grated nutmeg adds a lovely touch.

 

HOW TO MAKE CLASSIC RICE PUDDING

Follow these steps for the best pudding! 

1. You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside. (A shallow wide based dish will give you a nice large surface and allow for a much better result and even cooking of the rice.)
2. Preheat the oven to 320*F/160*C/gas mark 3. (A low temperature allows for the creamiest result. Do not be in a rush.)
3. Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar. (Whisking the sugar into the hot milk until it dissolves helps to distribute it evenly throughout the dish.)
4. Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine. (Make sure it is evenly combined so that you don't have clumps of rice.)
5. Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg. (You can totally leave the nutmeg off if it is something which you don't enjoy.)
6. Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender. (Note that it will thicken even more as it cools.)
7. Serve hot. (You can also serve it cold, but we love it hot with a dollop of syrup or jam on top.)

 

HINTS AND TIPS FOR RICE PUDDING SUCCESS

• Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients or equipment needed.
• Assemble everything before you begin to help avoid leaving anything out by mistake.
• Use full-fat milk for the best results and the richest flavor. In a recipe where there are very few ingredients, small things like this really matter.
• Use short grained rice such as pudding rice or arborio rice. Long grained rice will not give you the right result.
• Do not be in a rush. The long slow cook is a part of this classic dessert's charm and helps to develop it's unique flavor and texture.

 

FREQUENTLY ASKED QUESTIONS

WHY IS MY PUDDING NOT THICK ENOUGH?

Chances are you have not left it to cook long enough for it to thicken. Oven temperatures do vary which can affect the time required. Times given are merely a guideline. Rice pudding needs the full 2 hours (sometimes longer depending on your oven) for the rice to absorb the milk and release enough starch to thicken properly. It also thickens as it cools, so wait 10 minutes after taking it out of the oven before judging. If it’s still genuinely too thin, return it to the oven for another 20 minutes. 

MUST I COOK IT IN THE OVEN?

Not at all. If you don't have an oven or you don't want to spend two hours waiting you can cook this in a saucepan on top of the stove. The stovetop method takes 30 to 40 minutes of gentle simmering, over medium low heat, with regular stirring. A slow cooker also works well. (3-4 hours on low with minimal effort.) You won’t get the traditional caramelized skin on top with either method, but it will still taste very good.

DO I NEED TO USE SHORT GRAINED RICE?

Yes, you must use short grained rice for this, either rice labeled as "pudding rice," or arborio rice. Longer grained rice does not break down properly or release starch in the same way and will not give you a proper finish.

WHAT CAUSES THE SKIN ON TOP?

The skin forms naturally during oven baking as the top layer of milk proteins caramelize. For the best skin, use a wide, shallow dish (more surface area), don’t stir during the final cooking period, and make sure your oven is properly preheated. Stovetop and slow cooker methods will not produce a skin.

CAN I ADD RAISINS TO THIS?

By all means. I love raisins or sultanas in my rice pudding. Feel free to add 1/3 cup (50g) of these to your pudding at the very beginning. They will plump up nicely as the pudding cooks.

HOW DO I STORE ANY LEFTOVERS?

Scrape your pudding into an airtight refrigerator container and place into the refrigerator. It will keep for up to 3 days and is lovely eaten cold.

CAN I FREEZE THIS?

Rice pudding freezes well for up to 3 months. Defrost overnight in the fridge before reheating. The texture may be slightly different after freezing but it will still taste good. To reheat add a splash of milk and reheat gently either in a saucepan over medium-low on the stove or in the microwave on short bursts of heat. Stir frequently.

 

A FEW OTHER RICE PUDDINGS YOU MAY ENJOY

I have never met a rice pudding that I did not enjoy eating. Here are a few other recipes I have shared on here.

HAWAIIAN RICE PUDDING -  This pudding is composed mainly of store cupboard ingredients, in the way of a pouch of pre-cooked rice, and a few other bits and bobs. This is called Hawaiian because of the use of coconut milk and crushed pineapple. I can promise you that it is very quick and easy to make and it is delicious!  Rich and creamy, having a mild coconut flavor, with lots of bits of pineapple stirred throughout. 

ELIZABETH'S CREAMY RICE PUDDING - I got this recipe from my late mother-in-law Elizabeth about forty eight years ago now. Not traditional in that it starts off with cooked rice, this is rich and creamy and delicious. Sweet and studded with raisins, this has been a long-time family favorite.

 

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Yield: Serves 4 to 6 people

Author: Marie Rayner

Classic Rice Pudding

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Served with a bit of cream or a drizzle of syrup or dollop of jam, this is perfectly delicious.

Ingredients

• Butter for greasing
• 1/3 cup (75g/3 ounces) pudding rice
• 3 3/4 cups (900ml/1 1/2 pints) full fat milk
• 1 heaped TBS sugar
• 1/2 tsp freshly grated nutmeg

Instructions

1. You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside.
2. Preheat the oven to 320*F/160*C/gas mark 3.
3. Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar.
4. Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine.
5. Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg.
6. Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender.
7. Serve hot.

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