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Feed your appetite for cooking with Penguin’s expert authors

Mary Berry’s Classic Rice Pudding

(37)

Mary Berry’s Classic Rice Pudding

Mary Berry
by Mary Berry from Mary Berry Everyday
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.
Baking
Serves 4-6
Total 2 hrs
Cook 2 hrs
Easy
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From the book

Mary Berry Everyday

Mary Berry

Mary Berry Everyday

Mary Berry Everyday

120 simple yet delicious recipes for everyday cooking

120 simple yet delicious recipes for everyday cooking

All the recipes from the BBC TV series

All the recipes from the BBC TV series

Classic favourites the whole family will enjoy

Classic favourites the whole family will enjoy

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Introduction from Mary Berry

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!

Ingredients

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

Method

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.

Reviews

4.7 out of 5 stars

37 Ratings

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37 Comments

    default user avatar S (From NZ)

    **Perfect** Hubby away for the weekend, time to sneak & indulge 🙂 guess what I’m having for breakfast lunch & dinner! all by myself, I don’t feel guilty a bit. Thank you never thought of heating up the milk first, I used to do it my grandads old style.

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    default user avatar E.D.

    Absolutely Scrumptious loved it

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    default user avatar Linda Hammond -Jones

    Every time a success, I can do it with my eyes closed now, so those who haven’t tried it definitely should!

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    default user avatar Fran More

    Easy to follow, and a great comfort food, with little effort …

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    default user avatar Lenore Bergstrom

    Utterly delicious, and light and gentle! So very easy to make.

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    default user avatar Shearrie

    A delicious recipe, only had organic semi skimmed milk, that didn’t detract, it was so tasty. It cooked 25 mins quicker in my top oven and was lovely and thick.

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    default user avatar Brigid Crowley

    As with all Mary Berry\’s recipes it was
    excellent as usual.

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    default user avatar fred

    great/amazing

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    default user avatar Not the best recipe!

    Poor. Followed recipe (used full fat milk not semi skimmed too) and method to the letter and needs 50% more rice. We’ve got liquid, cooked rice in milk, not a rice pudding.

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    default user avatar Jena

    Great recipe. Really delicious and creamy. I add some vanilla extract to give some extra flavour

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    default user avatar June

    This is traditional rice pudding milk sugar and little nutmeg no cardamom,no vanilla essence best recipe

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    default user avatar Carol williams

    Works everytime. I’ve also used skimmed milk and a 410 tin of evaporated milk.

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    default user avatar Anthony Rogers aged 87 years today

    I used paella rice as I could not find the pudding rice in the shop locally, added 40 gms butter, 150 ml dble cream, and a tsp of vanilla extract and 1.5 hrs plus another 30 mins to cool slightly.
    It was the creamiest, milkiest rice pudding I have ever tasted and had to have 2nds.

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    default user avatar Dara

    Absolutely gorgeous dessert

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    default user avatar JoJo hudson

    It’s just delicious. Thank you ❤️❤️

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    default user avatar Elma wiseman

    Great

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    default user avatar Ann

    Tried this last week Really delcious Best rice pudding I’ve made

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    default user avatar Friederike

    The rice to milk ratio seems incorrect. The rice pudding was still a soup after the stated cooking time. Next time I’ll use twice as much rice.

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    default user avatar Roberta Sheps

    Always lovely and soothing.A great way to use up excess milk.

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    default user avatar Mable Morris

    The family love it. I added cream to the recipe and it was delicious.

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    default user avatar Màire

    Perfect!! Heating the milk is an excellent tip.

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    default user avatar Sarah

    Beautiful pudding.

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    default user avatar Paul

    Good recipe, very tasty and very easy to do. I tried it in a new oven, have only recently moved in, and it ended up too runny… I will try again though as it is more my error than the recipe!

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    default user avatar Lois Carrington

    All Mary’s recipes are reliable. I had to juggle a bit with this. No one uses the oven for one dish? So I started the pudding in a cast iron pot on the gas until my bread came from the oven, and then in went my rice pudding minus the Dutch oven lid. Lovely. Thank you Mary for your sensible cooking. I did my O level cookery in 1966, and have trusted your wisdom since then.

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    default user avatar Wendi Vaughan-Noon

    I have made this three times now with farm full fat milk. It’s absolutely gorgeous and so easy. I’m going to freeze this one in portions. Thank you.

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    default user avatar Adrian Brown

    Great – simple and delicious. I added a little vanilla like my mum used to do.

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    default user avatar Clare_d

    So easy and tastes amazing

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    default user avatar Neil

    I love this recipe, but recently I have been substituting a 400g can of coconut milk for the same amount of cow´s milk!

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    default user avatar Elaine Brown

    This tastes absolutely divine. I have made this pud several times and today I used full fat goat’s milk and it came out so creamy.

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    default user avatar MikeC

    In a fan oven I suggest covering the dish with foil to prevent drying out.

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    default user avatar Maria

    We had this tonight it was lovely and so easy .

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    default user avatar Maurice Reynolds

    Well, that was delicious. I only made half quantity, just for two servings, and it worked out just fine. This will be one of our favourite repeat puddings. Thank you Mary.

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    default user avatar michael jackson

    very gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood spectacular

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    default user avatar Jayne Rankin

    Great

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Tags
RicePuddingBakingAutumnWinterDessertBritishEasy
Ingredients
Method

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From the book: Mary Berry Everyday

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Mary Berry Everyday

Mary Berry Everyday

120 simple yet delicious recipes for everyday cooking

120 simple yet delicious recipes for everyday cooking

All the recipes from the BBC TV series

All the recipes from the BBC TV series

Classic favourites the whole family will enjoy

Classic favourites the whole family will enjoy

Buy Book
amazon
hive
waterstones