Mary Berry Classic Rice Pudding Recipe

If there is one dessert that feels like a warm blanket on a cold evening, it’s Mary Berry Classic Rice Pudding. This traditional British pudding is slow-baked, creamy, and gently sweet, with a comforting vanilla aroma and a golden skin on top that many people secretly fight over. It’s perfect for family dinners, relaxed weekends, or days when you want something soothing rather than fancy.

Made using simple pantry ingredients and baked in the oven, this pudding takes about 1 hour and 30 minutes from start to finish and rewards patience with deep, nostalgic flavour.

What is Mary Berry Classic Rice Pudding?

Mary Berry’s classic rice pudding is a traditional British baked dessert made with pudding rice, full-fat milk, sugar, and a touch of butter. Unlike stovetop versions, this one is baked slowly in the oven, allowing the rice to soften gradually while the milk thickens into a creamy, custard-like texture. The top develops a lightly caramelised skin, while the inside stays rich and spoon-soft.

Other Popular Mary Berry Recipes

• Mary Berry Magic Chocolate Pudding
• Mary Berry Lemon and Coconut Cake
• Mary Berry Lemon Mousse
• Mary Berry Candied Peel

Why This Recipe Is Worth Trying

• Comfort in a bowl – Simple ingredients come together to create a deeply satisfying dessert.
• Beginner-friendly – No complicated steps or special techniques involved.
• Reliable results – Slow oven baking gives a consistent texture every time.
• Flexible serving – Works just as well warm on its own or chilled the next day.
• Timeless flavour – Mild sweetness and creamy richness never go out of style.

Essential Ingredients to Make Mary Berry Classic Rice Pudding

• Pudding rice – 75 g (⅓ cup)
• Full-fat milk – 1.2 litres (5 cups)
• Caster sugar – 50 g (¼ cup)
• Unsalted butter – 25 g, cut into small pieces
• Vanilla extract – 1 teaspoon
• Freshly grated nutmeg – a small pinch

Handy Kitchen Tools for Best Results

• Ovenproof baking dish (medium, shallow works best)
• Measuring jug and cups
• Wooden spoon for gentle stirring
• Fine grater for nutmeg
• Oven set to moderate heat

Step-by-Step Guide to Making Mary Berry Classic Rice Pudding

• Prepare the oven – Preheat the oven to 150°C (300°F) and allow it to fully reach temperature before baking. A low, steady heat is essential for slow absorption of the milk, helping the rice soften gradually without scorching or curdling.
• Layer the base – Scatter the pudding rice evenly across the base of your ovenproof dish. Spreading it out prevents clumping and ensures every grain cooks at the same pace, giving you a smooth, even texture throughout.
• Add sweetness – Sprinkle the caster sugar evenly over the rice rather than adding it to the milk. This helps the sweetness distribute gently as the pudding bakes, avoiding sugary pockets at the bottom.
• Pour the milk – Slowly pour in the full-fat milk, covering the rice completely. Pouring gently keeps the rice evenly spread and stops it from gathering in one spot, which can cause uneven cooking.
• Finish the top – Dot small pieces of butter across the surface, then add the vanilla extract and a light grating of nutmeg. The butter melts during baking, enriching the pudding and helping create that classic golden skin on top.
• Bake patiently – Place the dish on the middle shelf of the oven and bake for 1 hour 30 minutes. During this time, the milk will slowly thicken, the rice will soften, and the pudding will develop its signature creamy centre.
• Final stir check – After 45 minutes, carefully remove the dish and give it one gentle stir, lifting the rice from the bottom to prevent sticking. Return it to the oven and let it finish cooking undisturbed so the top can set naturally.

What I Got Wrong (And How I Fixed It)

• Rushing the bake – Higher heat caused uneven texture, so lowering the temperature solved it.
• Using the wrong rice – Long-grain rice stayed firm; pudding rice made it creamy.
• Skipping the stir – One mid-bake stir stopped rice clumps from forming.
• Under-seasoning – A small pinch of nutmeg made a noticeable difference.

Healthier Version of Mary Berry Classic Rice Pudding

• Milk swap – Use semi-skimmed milk instead of full-fat for a lighter texture.
• Sugar reduction – Reduce sugar to 35 g and rely on vanilla for aroma.
• Portion control – Serve smaller bowls with fruit to balance sweetness.

Ingredient Substitutions for Mary Berry Classic Rice Pudding

• Milk – Replace 1.2 litres of full-fat milk with 1.2 litres of almond or oat milk
• Sugar – Swap 50 g caster sugar with 40 g honey or maple syrup
• Butter – Use 25 g plant-based butter for a dairy-free version
• Vanilla – Replace 1 teaspoon extract with ½ vanilla pod, split

Pairing Ideas: What to Serve With Mary Berry Classic Rice Pudding

• Stewed berries – Sharp fruit cuts through the creamy texture beautifully
• Roasted apples – Soft apples add warmth and gentle sweetness
• Fresh cream – A drizzle enhances richness for special occasions
• Fruit compote – Smooth textures work well with baked pudding
• Shortbread biscuits – Add crunch alongside the soft pudding

Expert Tips to Make Perfect Mary Berry Classic Rice Pudding

• Low and slow baking – Gentle heat prevents curdling and keeps it silky
• Shallow dish choice – Encourages even cooking and a better skin
• Single stir rule – Stir once halfway, then leave it alone
• Nutmeg restraint – A light touch adds warmth without overpowering
• Milk level check – Rice should stay submerged until the final stage
• Resting time – Let it sit for 5 minutes before serving for best texture
• Oven position – Middle shelf gives balanced heat distribution

Creative Ways to Customize Mary Berry Classic Rice Pudding

• Citrus twist – Add orange or lemon zest for freshness
• Chocolate finish – Stir in dark chocolate at the end for richness
• Spiced version – Cinnamon or cardamom adds depth
• Tropical note – Coconut milk replaces half the milk beautifully
• Festive touch – Raisins or sultanas suit winter servings

Storing Mary Berry Classic Rice Pudding the Right Way

• Cooling first – Let it cool fully before covering
• Refrigeration – Store in an airtight container for up to 3 days
• Texture care – Add a splash of milk before storing to keep it creamy

How to Reheat Mary Berry Classic Rice Pudding (If Needed)

Reheat gently on the stovetop or in the microwave with a little milk stirred in. Warm it slowly, stirring halfway, until heated through without drying out.

Nutritional Breakdown (per serving)

• Calories: ~260 kcal
• Carbohydrates: ~34 g
• Protein: ~8 g
• Fat: ~10 g
• Sugar: ~18 g

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FAQs

Why is my rice pudding still watery after baking?

Rice pudding can stay watery if the oven temperature is too low or the dish is too deep. Make sure you use pudding rice, bake at a steady low heat, and allow enough time for the rice to absorb the milk. The pudding will also thicken slightly as it cools.

Should I stir rice pudding while it is baking?

Stirring once halfway through baking is enough. This prevents the rice from settling at the bottom while still allowing a soft skin to form on top. Stirring too often can break the rice and stop the pudding from thickening properly.

What type of rice works best for baked rice pudding?

Pudding rice is the best choice because it releases starch slowly, creating a creamy texture. Long-grain or basmati rice does not soften the same way and can stay firm even after long baking.

How do I stop rice pudding from burning on top?

Place the dish on the middle shelf of the oven and avoid high heat. If the top starts browning too quickly, lightly cover it with foil for the remaining baking time while the rice finishes cooking underneath.

Wrapping It Up

Mary Berry’s classic rice pudding proves that simple ingredients can still create something deeply comforting. It’s steady, dependable, and quietly impressive, much like the best home-cooked dishes. Once you make it this way, it’s hard to go back to shortcuts. A spoonful feels familiar, calming, and just right—sometimes that’s all a dessert needs to be.