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Mary Berry Rice Pudding Recipe

Mary Berry Rice Pudding Recipe

Mary Berry's rice pudding is silky, creamy, and baked slowly until golden on top — the ultimate British comfort dessert.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4 Portions
Course: Breakfast, Dessert
Cuisine: British
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 75 g pudding rice
  • 1 litre whole milk
  • 50 g caster sugar
  • 25 g unsalted butter in small pieces
  • 1 tsp vanilla extract
  • Freshly grated nutmeg — generous
  • To Serve:
  • Good quality strawberry or raspberry jam
  • Fresh berries
  • Pouring cream

Method
 

  1. Preheat oven to 150°C / 130°C fan / Gas 2. Lightly butter a deep 1.5 litre ovenproof dish.
  2. Add pudding rice, whole milk, caster sugar, vanilla extract, and butter pieces to the dish. Stir briefly. Grate generous nutmeg over the surface.
  3. Bake on the middle shelf for 30 minutes. Stir gently once. Return to oven without stirring again.
  4. 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.
  5. Serve warm directly from the dish with a spoonful of jam and fresh berries alongside.

Notes

Use pudding rice only — not long-grain.
Use whole milk for a properly creamy result.
Be generous with freshly grated nutmeg — it is the defining flavour.
Stir once at 30 minutes then leave completely undisturbed.
The golden skin on top is the best part — do not break it by stirring.
Serve with strawberry or raspberry jam — the sharpness is the perfect balance.
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