Mary Berry Rice Pudding

Key Takeaways

• Mary Berry’s rice pudding uses just four ingredients: pudding rice, full-fat milk, caster sugar, and a knob of butter – proving that simple really is best.
• The secret to creamy rice pudding is heating the milk before adding it to the dish and using a wide, shallow ovenproof dish for even cooking.
• Baking time is approximately 2 hours at 160°C/140°C fan/Gas 3, with one stir after 30 minutes.
• Full-fat milk makes a noticeable difference – semi-skimmed works but won’t be quite as rich.
• Rice pudding thickens significantly as it cools, so don’t panic if it looks slightly loose when it first comes out of the oven.

Introduction

There’s something about rice pudding that just feels like a proper hug in a bowl, isn’t there? It’s one of those puddings that takes you straight back to childhood – for me, it was my nan’s version with a skin so brown and caramelised you’d fight your siblings for it.

If you’re here looking for Mary Berry‘s rice pudding recipe, you’ve probably already discovered what I did: there are loads of rice pudding recipes online, but Mary’s is genuinely foolproof. I’ve made this more times than I can count, and it’s become our family’s go-to Sunday pudding, especially when the weather turns cold. I made this during Twixmas just gone, between Christmas and New Year, before we saw in 2026, and it’s one I plan to keep on making over the next few, chilly, winter months.

This post is for you if:

• You want a traditional, proper British rice pudding (not a fancy restaurant version)
• You’ve tried other recipes and ended up with watery, grainy, or just wrong results
• You’re looking for practical tips that actually work, not just a recipe dump

This post probably isn’t for you if:

• You’re after a quick 20-minute dessert (rice pudding needs time to do its thing)
• You want a vegan or dairy-free version (though I’ll mention alternatives)

What makes this guide different from others? I’ve made every mistake possible with rice pudding over the years – watery disasters, burnt offerings, and puddings so thick you could stand a spoon up in them. So alongside Mary Berry’s trusted recipe, I’m sharing everything I’ve learned about what actually works and what doesn’t.

Mary Berry’s Classic Rice Pudding Recipe

This is Mary Berry’s recipe from her BBC2 series Mary Berry Everyday, and it’s as straightforward as they come. No faffing about with eggs, vanilla, or complicated techniques – just good, honest ingredients done properly.

Ingredients

Equipment

You’ll need a 1.6-litre (2¾-pint) wide-based ovenproof dish. The wide, shallow shape is important – it helps the pudding cook evenly and gives you more of that coveted golden skin.

Method

1. Preheat your oven to 160°C/140°C fan/Gas 3.
2. Generously grease your ovenproof dish with butter – don’t skip this step or you’ll be chiselling rice off the sides later.
3. Tip the pudding rice into the dish.
4. Heat the milk in a saucepan until it’s hot but not boiling, then pour it over the rice.
5. Add the sugar and stir everything together.
6. Bake for about 30 minutes, then give it a gentle stir.
7. Sprinkle over the nutmeg if using.
8. Continue cooking for a further 1¼ to 1½ hours until you have a gorgeous golden skin on top and the rice is soft and creamy underneath.
9. Serve hot with a dollop of jam, a drizzle of golden syrup, or simply as it is.

Mary’s tip about heating the milk first is genuinely useful – it gets the cooking process started immediately rather than waiting for the milk to warm up in the oven, which helps everything cook more evenly.

Why This Recipe Works So Well

I’ve tried fancier rice pudding recipes with cream, eggs, and all sorts of additions, but I keep coming back to this one. Here’s why it succeeds where others fail:

The rice-to-milk ratio is spot on. Some recipes use too much rice and end up stodgy, or too much milk and stay watery for hours. Mary’s proportions give you that perfect creamy-but-not-sloppy consistency.

No eggs means no risk of curdling. Recipes with egg yolks can split if you’re not careful, leaving you with a grainy, scrambled-egg texture. This recipe sidesteps that entirely.

The long, slow bake does the work for you. Unlike stovetop versions where you’re standing there stirring for 40 minutes hoping it doesn’t catch, this goes in the oven and largely looks after itself.

It actually tastes of rice pudding. Sounds obvious, but some modern recipes add so much vanilla, cinnamon, and cream that you lose that nostalgic, simple flavour that makes rice pudding rice pudding.

Troubleshooting: When Rice Pudding Goes Wrong

Right, let’s talk about what happens when things don’t go to plan – because it happens to all of us.

My Rice Pudding Is Too Runny

This is the most common complaint, and there are a few reasons it might happen:

You didn’t cook it long enough. Ovens vary, and if yours runs cool, you might need an extra 20-30 minutes. The pudding should only have a gentle wobble in the centre when it’s ready.

You used too much milk. Measure properly – 900ml is 1½ pints exactly. I know it seems like a lot of milk for not much rice, but trust the ratio.

You’re checking it too soon. Rice pudding thickens considerably as it cools. What looks too loose at oven temperature will firm up beautifully as it sits for 10 minutes.

Quick fix: If it’s genuinely too runny after the full cooking time, put it back in the oven uncovered for another 20 minutes to evaporate some liquid.

My Rice Pudding Is Too Thick or Stodgy

You cooked it too long. Once that skin is golden brown and the rice is tender, take it out. Overcooking drives off too much liquid.

Your oven runs hot. Try reducing the temperature by 10°C next time or checking it earlier.

Quick fix: Stir through a splash of warm milk to loosen it up before serving.

The Rice Is Still Crunchy

You didn’t heat the milk first. Cold milk means the rice takes longer to start cooking, and it might not soften fully in the given time.

Your dish is too deep. A deep dish means the rice at the bottom cooks differently from the rice at the top. Use a wide, shallow dish for even results.

Quick fix: Give it another 20-30 minutes in the oven with a splash more milk if needed.

It’s Burnt on the Bottom

Your oven runs hot. Use an oven thermometer to check – many ovens are 10-20°C off.

You didn’t grease the dish well enough. Be generous with the butter.

Quick fix: Sadly, there’s no saving burnt rice pudding – the taste permeates everything. Prevention is key here.

Stovetop Method: When You Can’t Wait Two Hours

Sometimes you want rice pudding and you want it now. The stovetop method takes about 30-40 minutes of active cooking, but you do need to stay nearby and stir regularly.

Stovetop Rice Pudding

1. Put 75g pudding rice, 900ml milk, and 1 tablespoon sugar in a large saucepan.
2. Bring to a gentle boil, stirring frequently.
3. Reduce the heat to the lowest setting and simmer for 30-40 minutes, stirring every few minutes to prevent sticking.
4. The pudding is ready when the rice is soft and the mixture is creamy.
5. Stir through a knob of butter at the end and sprinkle with nutmeg.

The trade-off: You won’t get that lovely caramelised skin, and it requires more attention. But if it’s 4pm and you want rice pudding by 5pm, this is your answer.

Slow Cooker Method: Set It and Forget It

This is brilliant for busy days when you want to come home to pudding. The texture is different from oven-baked – more uniformly creamy throughout rather than having that contrast between skin and pudding – but it’s delicious in its own right.

Slow Cooker Rice Pudding

1. Generously butter the inside of your slow cooker pot – this really helps with cleaning up later.
2. Add all ingredients and stir well.
3. Cook on LOW for 3-4 hours, stirring once or twice if you’re around.
4. The pudding is ready when the rice is tender and the mixture has thickened.

Important note: Slow cookers vary enormously in how hot they run. The first time you make this, check after 2½ hours – you don’t want it to overcook and become stodgy.

What Type of Rice Should You Use?

This matters more than you might think. Not all rice is created equal when it comes to pudding.

Pudding Rice (The Right Choice)

Pudding rice is a short-grain white rice specifically grown and processed for rice pudding. It has a higher starch content than regular rice, which is what gives you that creamy, slightly sticky texture. You’ll find it in the baking aisle of most UK supermarkets – Tesco, Sainsbury’s, Asda, and Morrisons all stock their own-brand versions for around 75p-£1 per 500g bag.

What About Other Rice Types?

If you’ve run out of pudding rice and have risotto rice in the cupboard (I always seem to have half-opened bags of arborio lurking at the back), it makes an excellent substitute – arguably even creamier than pudding rice.

Does the Milk Really Matter?

In a word: yes. The fat content of your milk makes a genuine difference to how rich and creamy your pudding turns out.

Full-fat milk gives the best results – rich, creamy, and properly indulgent. This is what Mary Berry recommends and what I always use.

Semi-skimmed works perfectly well and is what most of us have in the fridge. The pudding will be slightly less rich but still delicious. Mary suggests adding a splash of cream if you’re using semi-skimmed.

Skimmed milk produces a noticeably thinner, less satisfying result. It works, but you’ll miss that comforting richness.

Adding cream: For an extra-luxurious version, replace 150ml of the milk with single cream. Some recipes (including a variation of Mary’s) use this approach, and it makes the pudding almost obscenely creamy.

Evaporated milk: A reader tip I’ve tried and loved – replace 200ml of regular milk with evaporated milk for incredible richness without adding cream.

Non-dairy alternatives: Oat milk and coconut milk work reasonably well, though the flavour will be different. Almond milk tends to be too thin. If using non-dairy milk, you might need to add a tablespoon of cornflour to help it thicken.

Serving Suggestions: Beyond Plain and Simple

Rice pudding is wonderful completely plain, but sometimes you want to dress it up a bit.

Classic British Toppings

• A generous spoonful of strawberry or raspberry jam (my personal favourite)
• Golden syrup drizzled over the top
• A dusting of cinnamon
• Freshly grated nutmeg
• A dollop of clotted cream (outrageously good but not for the faint-hearted)

Fruit Companions

• Stewed rhubarb (sharp and sweet, perfect contrast)
• Poached pears
• Tinned or fresh peaches
• Warm cherry compote
• Fresh summer berries

For Something Different

• A spoonful of lemon curd
• Chocolate chips stirred through while still hot
• Maple syrup (surprisingly good)
• Brown sugar with a blow torch to make a brûlée top

You might also find my guide to Mary Berry’s Raspberry Jam recipe helpful if you want to make your own fruit jam to go with your rice pudding!

How to Store and Reheat Rice Pudding

Rice pudding keeps well, so don’t worry about making a full batch even if there are just two of you.

Storage

In the fridge: Transfer to an airtight container and refrigerate for up to 3 days. It will thicken considerably when cold – this is normal.

In the freezer: Rice pudding freezes well for up to 3 months. Defrost overnight in the fridge before reheating. The texture might be slightly different after freezing but still tastes good.

Reheating

Microwave: Add a splash of milk and microwave in 30-second bursts, stirring between each, until heated through.

Stovetop: Add a splash of milk to a saucepan, add the cold pudding, and heat gently, stirring frequently, until hot.

Oven: If reheating a larger quantity, put it in an ovenproof dish with a splash of milk, cover with foil, and heat at 160°C for 20-25 minutes.

Cold rice pudding straight from the fridge is actually quite lovely in summer – a bit like a thick, creamy dessert. Try it topped with fresh strawberries.

Frequently Asked Questions

Why is my rice pudding watery?

The most common reason is not cooking it long enough. 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.

Can I make rice pudding without an oven?

Absolutely. The stovetop method takes 30-40 minutes of gentle simmering with regular stirring. A slow cooker works brilliantly too – 3-4 hours on low with minimal effort. You won’t get the traditional caramelised skin with either method, but the taste is just as good.

What’s the best rice for rice pudding?

Pudding rice, available in most UK supermarkets, is specifically designed for this. Short-grain risotto rice (arborio or carnaroli) is an excellent substitute and makes an even creamier pudding. Avoid long-grain rice, basmati, or jasmine – they don’t break down and release starch the same way.

How do I get a skin on my rice pudding?

The skin forms naturally during oven baking as the top layer of milk proteins caramelise. For a better 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 don’t produce a skin.

Can I add raisins or sultanas to rice pudding?

Yes – add about 50g of raisins or sultanas at the beginning and they’ll plump up beautifully as the pudding cooks. Soaking dried fruit in hot water or tea for 10 minutes beforehand makes them even juicier. Some people love this; others (my middle child) think it ruins perfectly good pudding.

Is rice pudding gluten-free?

Yes, rice pudding made with the basic ingredients (rice, milk, sugar, butter) is naturally gluten-free. Just check the labels on any added ingredients like vanilla extract.

Essential Kit for Perfect Rice Pudding

If you’re making rice pudding regularly, these items make life easier:

A good ovenproof dish – Ideally ceramic or stoneware, about 1.6 litres capacity and wider than it is deep. Le Creuset make beautiful ones, but Sainsbury’s and Dunelm sell perfectly good versions for under £10. 

A nutmeg grater – Freshly grated nutmeg tastes completely different from the pre-ground stuff. A small microplane-style grater works perfectly. 

An oven thermometer – If your rice pudding results are inconsistent, your oven temperature might be off. A cheap thermometer (about £5-10) can be really enlightening. 

Final Thoughts

Mary Berry’s rice pudding recipe has become a genuine staple in our house. It’s the kind of pudding I make when I want to treat the family without spending hours in the kitchen – everything goes in the dish, into the oven, and two hours later you’ve got proper comfort food.

The beauty of rice pudding is in its simplicity. Yes, you can add cream, vanilla, eggs, and all sorts of other things, but sometimes the straightforward version is the best version. Four ingredients, two hours, and a pudding that tastes like childhood.

If you’ve been nervous about making rice pudding or had disasters in the past, I really encourage you to try this recipe. Follow the instructions, trust the process, and don’t panic if it looks loose when it first comes out – it will set up as it cools.

And do fight for that skin. It’s the best bit.

 

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