This post may contain affiliate links.
Luxurious and creamy, this classic Rice Pudding is SO easy to make in the oven. Simply add your ingredients and leave it to cook – a perfect hands-off, hearty hot pudding to serve up after dinner.
If you’ve only ever encountered school dinner Rice Pudding, please know that this is NOT the true representation of what is actually a very flavourful, rich dessert.
Done properly, this old fashioned British classic is utterly divine, with deep flavours of vanilla and warming nutmeg, delicate soft pudding rice and a creaminess that is sumptuous and satisfying.
This is one of my favourite desserts to make to round off a big roast dinner, not just because everyone in my house is a big fan, but also because I can leave it in the oven while I’m busy with the main course.
This is the more traditional way of making Rice Pudding, and it gives us that glorious golden skin on top, which is something that gets fought over in my family, but I know others feel the opposite!
You can make this on the hob if you prefer, which is quicker (35-40 minutes vs 1hr 20 mins) but definitely more involved, with stirring and keeping an eye on the heat etc required, but go with what works best for you. (The instructions for this method are in the full recipe below.)
You can also make it in the slow cooker but quantities are slightly different, so make sure you follow my Slow Cooker Rice Pudding recipe here instead.
To make sure our pudding is as luxurious as possible, we’re using whole milk with a little cream, which creates a richer, creamier consistency than just using milk on its own. Also, be sure to use vanilla extract rather than essence for the better, less processed flavour.
You’ll know the pudding is ready when the rice is tender and the top is lightly golden with a slight wobble in the centre. It will thicken a little as it cools.
You can then customise your own bowl with your favourite toppings – mine has to be jam or golden syrup, but you could go for honey, berries or a sprinkle of sugar.
It’s also delicious cold too.
Why you’ll love this Easy Rice Pudding recipe
⭐️ Super simple but luxurious hot dessert
⭐️ Leave to bake in the oven
⭐️ Basic ingredients, big results
What is pudding rice?
We’re using pudding rice, which is a short grain white rice, because it has lots of starch in it, which makes it perfect for thick and creamy puddings. For this reason, there’s no need to rinse it.
Most supermarkets stock it and it’s usually either with the other rices or in the baking aisle.
I know some recipes use arborio or risotto rice, which is the most similar to pudding rice, but we haven’t tested this recipe with it, so I can’t be sure of the outcome. If it was my only option? I would still give it a go!
If you want to try it with white rice or basmati, go ahead, but I suspect it would be rather stodgy and gloopy.
Please be aware that different rice brands can absorb different amounts of milk, so you may need to add more to your pudding as it cooks.
Rice Pudding Ingredients
- Unsalted butter – This helps to stop the rice from sticking to the bottom of the baking dish.
- Pudding rice – This is a short grain white rice that has lots of starch in it which makes it perfect for thick and creamy puddings, you can find it in nearly every supermarket either with the other rice or in the baking aisle.
- Milk – I use whole milk because it’s creamier. You could use a dairy alternative if you prefer, but I haven’t tried out quantities with another type so be aware this may need tweaking slightly.
- Double cream – Also known as heavy cream or thickened cream outside of the UK.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
- Vanilla extract – Extract is far more delicious and much less processed than vanilla essence so do make sure to use it for the best flavour.
- Salt – Just a pinch.
- Fresh nutmeg – For grating on top.
- To serve – Raspberry jam, cinnamon sugar and stewed berries, or your favourite topping!
How to make Rice Pudding
1. Spread the butter around a baking dish, then add the pudding rice, sugar, salt, vanilla, milk and cream.
2. Stir well, then grate nutmeg over and bake according to the full recipe instructions below. Leave to stand, then serve.
Leftovers & Storing
In the fridge Rice Pudding will keep in the fridge for up to 3 days.
In the freezer You can also freeze any leftovers once it’s cooled down. The texture may be a little different once thoroughly thawed, but it’ll still be delicious.
If you want to enjoy it hot, add a splash of more milk when reheating and make sure it’s piping hot before serving.
You could also enjoy it cold.
Top Tips
Consistency
The pudding is ready when the rice is tender and the top is lightly golden with a slight wobble in the centre. Leave to stand for 5 minutes before serving as it will thicken a little as it cools.
How to get skin on top
You can make Rice Pudding on the hob instead of in the oven if you prefer, which is quicker but definitely more involved. But if it’s the skin you want, you should bake it and the skin will naturally form as it cooks.
To get the most creamy Rice Pudding
To make sure our pudding is as luxurious as possible, we’re using whole milk with a little cream, which creates a richer, creamier consistency than just using milk on its own.
More classic desserts…
FAQs
Other than not adding the correct milk quantity, have you allowed it to cool slightly? Rice pudding tends to thicken up as it cools down, so give it a good stir and see if it sets a little to the right thickness.
The pudding is ready when the rice is tender and the top is lightly golden with a slight wobble in the centre.
You can make it in the slow cooker but quantities are slightly different, so make sure you follow my Slow Cooker Rice Pudding recipe here instead.
How about jam, cinnamon sugar and stewed berries? Or whole berries, honey or golden syrup? Add your favourite!
No! Pudding Rice has lots of starch in it, which makes it perfect for thick and creamy puddings, and we don’t want to rinse that out. So, no need to rinse.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Classic Rice Pudding
Ingredients
- 20 g (0.7 oz) Unsalted butter
- 100 g (3.5 oz) Pudding rice
- 850 ml (3.5 cups) Whole milk
- 150 ml (0.6 cup) Double cream (heavy cream)
- 35 g (1 oz) Caster sugar (granulated or superfine sugar)
- 1 tsp Vanilla extract
- Pinch of fine sea salt
- Fresh nutmeg, For grating on top
Instructions
- Preheat the oven: 150°C fan/170°C/325°F/Gas Mark 3.
- Grease the pan: Spread the butter around a medium baking dish, then add the pudding rice. (No need to rinse the rice.)
- Add in the ingredients: Pour in the sugar, salt, vanilla, milk and cream, and give everything a stir. (Don’t worry if you move the butter you’ve spread on the dish around a bit.) Grate a generous layer of nutmeg over the top.
- Bake: Bake uncovered for 1 hour 20 mins – 1 hour 40 mins until the rice is tender and there’s a golden skin on the top. The pudding is ready when the rice is tender and the top is lightly golden with a slight wobble in the centre.
- Leave to stand: Do this for 5 minutes before serving as it will thicken a little as it cools.
To cook on the hob:
- Add the butter, rice and whole milk to a saucepan.
- Gently bring to a simmer over a medium heat, stirring often. Then reduce to the lowest heat and cook for 25 minutes, stirring often, so it doesn’t catch.
- Once the rice is almost soft, stir in the cream, sugar, vanilla and salt.
- Cook for another 10–15 minutes until thick and creamy.
- Serve with a little grated nutmeg on top.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
