Classic rice pudding

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

  • Prep:5 mins
    Cook:1 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 358
  • fat 21g
  • saturates 13g
  • carbs 36g
  • sugars 0g
  • fibre 0.3g
  • protein 6g
  • salt 0.2g


  • butter, for the dish
  • 130g pudding rice
  • 70g caster sugar
  • 2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
  • 800ml whole milk
  • 170ml double cream
  • grating of nutmeg
  • fruit jam of your choice, to serve (strawberry or apricot work well)


Try swapping the vanilla for lemon or orange zest to change the flavour. Alternatively, use vegan spread, coconut milk and coconut cream to make the pudding dairy-free.


  1. Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.

  2. Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

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