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Mary Berry’s Classic Rice Pudding

Rice pudding is a classic British dessert that never seems to fall out of favour. This traditional version, as seen on the BBC2 series Mary Berry Everyday, will show you how to make it with ease.

From the book


Serve this with a bit of cream or a dollop of jam or syrup. Or just enjoy on its own – it’s delicious as it is!

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butter, for greasing
75g (3oz) pudding rice
900ml (1½ pints) full-fat milk (see tip)
1 heaped tbsp caster sugar
½ tsp freshly grated nutmeg (optional)

Essential kit

You will need: a 1.6-litre (2¾-pint) wide-based ovenproof dish


1. You will need a 1.6-litre (2¾-pint) wide-based ovenproof dish, well greased. Preheat the oven to 160°C/140°C fan/Gas 3.

2. Tip the rice into the dish. Heat the milk in a saucepan (see tip) and pour over the rice, then add the sugar and stir to combine.

3. Bake in the oven for about 30 minutes. Stir gently and sprinkle with a dusting of nutmeg, if you like. Continue cooking for a further 1¼–1½ hours until a golden skin has formed on top and the rice is soft and tender underneath. Serve hot.

MARY’S EVERYDAY TIPS: Full-fat milk gives the best rich flavour, though semi-skimmed would be fine too. If you only have semi-skimmed, add a little less and make up the full amount with cream.

Heating the milk gets the cooking going.


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From the book: Mary Berry Everyday

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