British-style baked rice pudding is a gently sweet dessert of short-grain rice cooked slowly in milk, with cream and nutmeg for a rich, comforting finish. This version uses a low oven for tender grains and a softly golden top, and can be served warm or chilled.
Ingredients
- 1 tablespoon (14 g) unsalted butter, plus a little extra for greasing
- 1/2 cup (100 g) pudding rice, also called short-grain rice
- 4 cups (960 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon (1 g) fine salt
- 1/4 teaspoon (0.5 g) freshly grated nutmeg, plus a little more to finish if desired
- 1 teaspoon (5 ml) vanilla extract, optional
Instructions
- Heat the oven to 325°F (160°C). Butter a 2-quart (about 2-litre) ovenproof baking dish. A wide, fairly shallow dish gives the pudding more surface area and encourages a golden top; a deeper dish works too, though the centre may take a little longer to become tender.
- Rinse the rice briefly in a sieve under cold water and drain it well. This removes loose surface starch without washing away the starch that helps the pudding thicken. Tip the rice into the buttered dish and spread it into an even layer.
- In a jug or bowl, whisk together the milk, cream, sugar, salt and vanilla, if using, until the sugar begins to dissolve. Pour the mixture over the rice. Dot the surface with the tablespoon of butter and grate the nutmeg evenly over it.
- Bake uncovered for 30 minutes. Carefully take the dish out of the oven and stir once, bringing rice from the edges into the centre and scraping the bottom gently. This early stir helps distribute the grains before the surface skin forms. Return the dish to the oven without stirring again.
- Continue baking for about 1 hour 5 minutes, for 1 hour 35 minutes of baking in total. The pudding is ready when the rice is soft throughout and the milk has thickened to a loose, creamy sauce. A thin golden skin is normal. If the centre still has firm, chalky grains, bake for another 10 minutes and check again; ovens and dishes vary slightly.
- Remove the dish from the oven and leave it to stand for 10 minutes before serving. The pudding will thicken as it rests. If it looks much thicker than you like, stir in a splash of warm milk just before serving. Add a light grating of nutmeg if desired.
Tips
- Choose the right rice. Pudding rice is a British grocery term for short-grain rice that releases enough starch to make a creamy pudding. If it is unavailable, use the same quantity of Arborio rice or medium-grain rice. Arborio can leave the grains a little firmer and more distinct, so judge doneness by tasting rather than relying only on the clock. Long-grain rice is less suitable because the pudding is usually less creamy.
- Keep the dish uncovered. An uncovered dish allows some moisture to evaporate and gives the top its characteristic skin. Covering it traps steam and can leave the pudding wetter. If the top becomes very dark before the rice is tender, loosely lay foil over the dish for the remaining baking time.
- Adjust thickness at the end. Rice continues to absorb liquid while the pudding stands and again as it cools. Aim for a creamy, slightly loose texture in the oven, not a firm sliceable one. Warm milk is easier to stir in smoothly than cold milk; add a tablespoon at a time so you do not thin it too far.
- Use fresh nutmeg if possible. A small amount gives a warm, fragrant note without overpowering the milk. Ground nutmeg works if that is what you have; measure it sparingly, since it can taste more pronounced when stirred through the whole dish.
Serving Suggestions
Serve the pudding warm in small bowls, when the sauce is at its loosest and the rice is especially tender. A spoonful of jam is a familiar British-style accompaniment: raspberry, strawberry or blackcurrant adds fruity sharpness against the mild, milky base. Stewed apples or pears also work well, especially when simply cooked until soft rather than heavily spiced.
For a less sweet finish, offer the pudding plain with an extra dusting of nutmeg or cinnamon. A spoonful of cold cream can make each portion richer, while a little warm milk loosened into the bowl gives a lighter result. If serving chilled, take the pudding out of the refrigerator about 10 minutes before eating so it is not quite as firm. Individual portions are convenient for a family dessert, but the dish can also be placed on the table with toppings on the side.
Variations
Make it dairy-free: Replace the whole milk and cream with 4 1/2 cups (1.08 litres) of unsweetened oat milk or another plant-based milk. Oat milk gives a comparatively rounded, creamy texture; almond milk tends to make a thinner pudding with a noticeable nut flavour. Use a dairy-free spread or a tablespoon of neutral oil in place of the butter. Check the pudding near the end of baking, since different milk alternatives thicken differently.
Add citrus: Stir 1 teaspoon (2 g) finely grated lemon or orange zest into the milk mixture before baking. The bright aroma balances the richness without changing the basic method. Avoid adding lemon juice: its acidity can make dairy split.
Use cinnamon or cardamom: Replace the nutmeg with 1/4 teaspoon (0.5 g) ground cinnamon, or add a small pinch of ground cardamom for a more aromatic variation. These are optional flavour choices rather than requirements; use one spice at a time so the rice and dairy remain the focus.
Include dried fruit: Scatter 2 tablespoons (20 g) of raisins or sultanas over the rice before adding the liquid. They soften as the pudding bakes and sweeten their own bites. For more evenly distributed fruit, stir them in at the 30-minute point, when you give the pudding its one planned stir.
Storage and Reheating
Cool the pudding promptly and refrigerate it within 2 hours of baking. Transfer leftovers to a covered container, or cover the baking dish once it has cooled enough to handle. Keep it refrigerated and use within 3 to 4 days. The rice will absorb more liquid in storage, so a chilled portion will be firmer than it was straight from the oven.
To reheat one portion in the microwave, put it in a microwave-safe bowl, add 1 to 2 tablespoons (15 to 30 ml) of milk and cover loosely. Heat in short bursts, stirring between them, until steaming throughout; check that leftovers reach 165°F (74°C). On the stovetop, warm the pudding gently in a small saucepan with a splash of milk, stirring often so the bottom does not catch, and likewise heat it to 165°F (74°C). Reheat only the amount you plan to eat. You can also serve the leftovers cold, loosened with a little milk if needed.
Frequently Asked Questions
Can I make this rice pudding with ordinary white rice?
For the creamiest result, choose pudding rice, short-grain rice or medium-grain rice. Arborio is a useful substitute. Long-grain rice can be used in a pinch, but it releases less starch and tends to produce a looser pudding with less cohesive grains. Do not assume that a different rice will finish at exactly the same time; taste a grain near the end of baking.
Why is my rice pudding still watery?
It may need more time in the oven, or it may simply need its 10-minute rest. Check that the rice itself is tender before deciding it is done. If the grains are still firm, return the dish to the oven in 10-minute increments. If the grains are tender but the sauce is loose, resting and cooling will thicken it; avoid adding extra rice late in the bake because it will not cook evenly.
Why did the milk boil over or form a thick skin?
A shallow dish, an overly hot oven or a dish filled close to the rim can make bubbling more likely. Use a dish with plenty of room above the liquid and keep the oven at 325°F (160°C). A surface skin is traditional and harmless; stir it in for a smoother texture or leave it intact for a more old-fashioned finish.
Can I prepare it ahead?
Yes. Bake it as directed, cool it promptly and refrigerate it within 2 hours. It can be served cold or gently reheated with a little milk. The texture becomes firmer overnight as the rice absorbs more liquid, so add milk gradually when warming rather than pouring in a large amount at once.
Can I make the pudding sweeter?
The recipe uses a modest amount of sugar so that jam or fruit can be added at the table. If you prefer a sweeter pudding, increase the sugar to 1/3 cup (65 g) before baking. You can also sweeten individual portions with jam, which lets each person choose how sweet their bowl should be.
Can I freeze baked rice pudding?
Freezing is possible, but the texture may become grainier or separate slightly after thawing. For best results, freeze portions in airtight freezer-safe containers, thaw them in the refrigerator and reheat gently with milk, stirring well. Refrigeration is preferable if you expect to eat the pudding within 3 to 4 days.
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