Anna Louise Rice pudding is one of the most honest and comforting desserts in British cooking. No complexity, no technique, no skill required — just pudding rice, whole milk, a little sugar and butter, and time in a low oven.
What comes out is something silky and gently sweet, with a golden, lightly set skin on top that is, for many people, the best part of the entire pudding.
Mary Berry’s rice pudding recipe is exactly what this dish should be — straightforward and completely reliable. The rice is not cooked separately, the milk is not heated first. Everything goes into one ovenproof dish, a little nutmeg is grated over the top, and it goes into a low oven for two hours.
What happens in those two hours is a slow, gentle transformation — the rice absorbs the milk, the milk thickens, and the top develops that characteristic golden skin that distinguishes a properly baked rice pudding from anything made on the hob.
It is the pudding I make in winter when I want something that requires almost no effort and makes the kitchen smell wonderful.
Baked Versus Stovetop — Why Baking Wins
A stovetop rice pudding is made by cooking rice in milk in a saucepan, stirring constantly, until thick and creamy. It is good. A baked rice pudding — everything in a dish, into the oven, undisturbed for two hours — produces something better.
The slow, even heat of the oven cooks the rice more gently and evenly, giving a silkier texture. And only baking produces the golden skin on top that makes this pudding special.
Ingredients for Mary Berry Rice Pudding
- 75g pudding rice
- 1 litre whole milk
- 50g caster sugar
- 25g unsalted butter, cut into small pieces
- 1 tsp vanilla extract
- Freshly grated nutmeg — generous
To Serve
- A large spoonful of good quality strawberry or raspberry jam
- Fresh berries
- Pouring cream
How to Make Mary Berry Rice Pudding — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 150°C / 130°C fan / Gas 2. Lightly butter a deep ovenproof dish — approximately 1.5 litre capacity.
Step 2 — Combine Everything
Place the pudding rice in the prepared dish. Add the whole milk, caster sugar, vanilla extract, and the pieces of butter. Stir briefly to combine.
Grate fresh nutmeg generously over the surface — a quarter of a whole nutmeg is about right. Do not be shy — the nutmeg is what gives this pudding its characteristic flavour and aroma.
Step 3 — Bake
Place the dish on the middle shelf of the oven. Bake for 30 minutes, then stir gently — this prevents the rice from settling at the bottom and ensures it cooks evenly. Return to the oven without stirring again.
Continue baking for a further 1 hour 30 minutes until the pudding is set, the rice is completely tender, and the top has developed a deep golden, lightly puffed skin.
The total baking time is approximately 2 hours. During the final 30 minutes, resist the urge to stir — the skin is forming and stirring will break it.
Step 4 — Serve
Serve warm directly from the dish with a generous spoonful of jam stirred through or dolloped on top, fresh berries alongside, and a little pouring cream if you like.
My Top Tips For Mary Berry Rice Pudding
Use pudding rice. Pudding rice is a short-grain variety specifically designed for this dish. It absorbs liquid slowly and releases starch as it cooks, producing the characteristic thick, creamy pudding. Long-grain rice does not work — it stays separate and does not give the right texture.
Use whole milk. Semi-skimmed or skimmed milk produces a noticeably less rich, less creamy pudding. Whole milk is essential. For an even more indulgent version, replace 200ml of the milk with double cream.
Be generous with the nutmeg. Freshly grated nutmeg is one of the defining flavours of a great rice pudding. Pre-ground nutmeg is a pale imitation — buy a whole nutmeg and grate it fresh. Grate more than you think you need.
Stir once at 30 minutes, then leave alone. The single stir at 30 minutes ensures the rice distributes evenly and does not all sink to the bottom. After that, do not stir — the golden skin on top forms undisturbed and is one of the great pleasures of this pudding.
Serve with jam. A large spoonful of good strawberry or raspberry jam stirred into the warm pudding is the classic accompaniment and completely transforms it — the sharpness of the jam cuts through the creamy sweetness beautifully.
Serving Suggestions
With strawberry or raspberry jam — the definitive way. With pouring cream and fresh berries for something slightly more elegant. With stewed rhubarb or plums for a wonderful seasonal combination.
How to Store Mary Berry Rice Pudding
In the fridge: Cover and store for up to 3 days. Reheat individual portions gently in the microwave with a splash of milk to loosen.
Freezing is not recommended — the texture of rice pudding suffers significantly after freezing.
Mary Berry Rice Pudding Recipe
Ingredients
Method
- Preheat oven to 150°C / 130°C fan / Gas 2. Lightly butter a deep 1.5 litre ovenproof dish.
- Add pudding rice, whole milk, caster sugar, vanilla extract, and butter pieces to the dish. Stir briefly. Grate generous nutmeg over the surface.
- Bake on the middle shelf for 30 minutes. Stir gently once. Return to oven without stirring again.
- Bake for a further 1 hour 30 minutes until set, golden on top, and rice is completely tender. Do not stir during this final period.
- Serve warm directly from the dish with a spoonful of jam and fresh berries alongside.
Notes
Frequently Asked Questions
Why is my rice pudding too thick?
It has absorbed all the milk and continued to set. Add a splash of warm milk and stir gently to loosen. Rice continues to absorb liquid as it cools so it will always thicken further after coming out of the oven.
Can I use semi-skimmed milk?
You can but the pudding will be noticeably less rich and creamy. Whole milk gives the best result. If you want to reduce the fat, add 100ml of cream and 900ml of semi-skimmed rather than substituting entirely.
Why is my rice still firm after 2 hours?
Oven temperatures vary. Return to the oven for a further 20 to 30 minutes, checking every 10 minutes. The rice should be completely tender with no bite remaining.
Can I add other flavourings?
Yes — a cinnamon stick added to the dish before baking gives a wonderful warm spice note. Lemon zest adds brightness. A few drops of rosewater stirred through at the end gives a delicately floral version.
Can I make rice pudding on the hob?
Yes — cook the rice in the milk in a heavy-based saucepan over the lowest possible heat, stirring frequently, for 30 to 40 minutes until thick and creamy. You will not get the golden skin but the pudding is still delicious.
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