Mary berry easy rice pudding recipe
Mary berry easy rice pudding recipe is a classic British dessert that is simple to make and perfect for any occasion. This comforting dessert features creamy, sweetened rice cooked in milk with a hint of vanilla and nutmeg. The dish can be served warm or chilled and is perfect for those who love traditional desserts that are both delicious and easy to prepare. With just a few ingredients, this recipe makes a large batch of rice pudding that can be enjoyed by the whole family.
Why people also love Mary berry easy rice pudding recipe
People love Mary Berry’s easy rice pudding recipe for several reasons. Firstly, it is a classic British dessert that has been enjoyed by generations and brings back fond memories of childhood. Secondly, the recipe is very simple to make with just a few ingredients and can be prepared in advance, making it perfect for entertaining or busy weeknights. Thirdly, the creamy texture of the sweetened rice cooked in milk with vanilla and nutmeg creates a comforting dish that is both satisfying and delicious. Lastly, this recipe can be served warm or chilled depending on personal preference which makes it versatile enough to enjoy any time of year!
Ingredients:
- 100g pudding rice
- 50g caster sugar
- 600ml whole milk
- 1/2 tsp vanilla extract
- pinch of nutmeg
Instructions:
- Preheat the oven to 150°C/fan130°C/gas mark two.
- Rinse the pudding rice in cold water and drain it well.
- In a large saucepan, combine the drained rice with caster sugar, whole milk, vanilla extract and a pinch of nutmeg.
- Heat the mixture over medium heat until it comes to a boil while stirring constantly.
- Once boiling, transfer the mixture into an ovenproof dish and cover it with foil or lid.
- Bake for about two hours or until most of the liquid has been absorbed by the rice and it is creamy in texture but not dry (stir occasionally).
- Remove the foil or lid and bake for another 20-30 minutes until the top is golden brown.
- Serve warm or chilled with a sprinkle of nutmeg on top.
Quick Facts
- Prep Time: 5 minutes
- Cook Time: 2 hours and 30 minutes
- Total Time: 2 hours and 35 minutes
- Difficulty: Easy
- Yield: Serves 4-6 people
Servings Suggestions:
- Serve warm or chilled with a sprinkle of nutmeg on top.
- Add raisins, cinnamon, or other spices to customize the flavor.
Expert Tips & Tricks:
- Rinse the pudding rice in cold water before cooking to remove excess starch.
- Use whole milk for a creamier texture.
- Stir occasionally while baking to prevent sticking and ensure even cooking.
Nutrition Information (per serving):
- Calories – 221 kcal
- Fat – 5g
- Saturated Fat -3g
- Carbohydrates -38g
- Sugar –19 g
- Protein – 6g
- Fiber –0 g
- Sodium –72 mg
Presentation:
Serve the rice pudding in individual bowls or a large serving dish. Sprinkle with nutmeg and add a dollop of whipped cream, if desired. Add fresh berries or a mint sprig for a touch of elegance.
Variations and substitutions for Mary berry easy rice pudding recipe:
- Coconut milk: Substitute the whole milk with coconut milk to create a dairy-free version of this recipe.
- Brown sugar: Replace caster sugar with brown sugar or maple syrup for a richer, more caramelized flavor.
- Cinnamon and Raisins: Add cinnamon powder and raisins to the mixture before baking to give it an extra burst of flavor.
- Chocolate chips: Stir in chocolate chips into the cooked rice pudding while it is still hot until they melt completely, creating a deliciously creamy chocolate dessert!
- Fruit Compote Topping: Serve warm or chilled topped with your favorite fruit compote such as strawberry, blueberry, raspberry or blackberry sauce.
- Nutty Crunchy Topping – Mix toasted nuts (pecans/walnuts/almonds) along with brown sugar and sprinkle it over the top of the rice pudding before baking to create a crunchy, nutty topping.
- Spices: Add other spices such as cardamom or ginger for an exotic twist on this classic dessert.
- Vegan version: Substitute whole milk with almond or soy milk and use vegan butter instead of dairy butter for a vegan-friendly recipe.
- Gluten-free version: Use gluten-free pudding rice instead of regular pudding rice to make this recipe gluten-free.
- Fruity Pudding – Add fruit like apples, pears, peaches, or berries into the mixture before baking to give your pudding a fruity flavor and texture.
Recommendations and notices:
- Be sure to stir the mixture frequently while cooking to prevent it from sticking to the bottom of the pan.
- Adjust sugar according to your taste preference.
- If you want a creamier texture, use more milk or add heavy cream into the mixture before baking.
- The rice pudding can be stored in an airtight container in the refrigerator for up to three days.
- When reheating, add a splash of milk or water as needed and stir well before heating on low heat until warmed through.
- Do not overbake as this will cause the rice pudding to become dry and hard instead of creamy and smooth.
- This recipe makes quite a large batch so adjust accordingly if you’re only serving one or two people by halving all ingredients used.
FAQ for Mary berry easy rice pudding recipe
Yes, you can use other types of short-grain or medium-grain white rice instead of pudding rice. However, the texture may be slightly different.
Yes, you can cook this recipe in a slow cooker on low heat for 4-6 hours until the liquid has been absorbed by the rice.
It is not recommended to freeze cooked rice pudding as it will change its texture when thawed. Instead, store leftovers in an airtight container in the refrigerator for up to three days.
Covering your pudding with cling film while it cools will prevent a skin from forming on top.
You can use skim or low-fat milk, but the resulting pudding may be less creamy and rich in flavor.
It takes about 2 hours and 30 minutes to bake this recipe at a temperature of 150°C/300°F/Gas Mark 2. However, baking time may vary depending on your oven’s performance.
Caster sugar has finer crystals than granulated sugar which makes it dissolve more easily. If you don’t have caster sugar, you can substitute it with granulated sugar but make sure to stir well until completely dissolved before adding other ingredients.
Brown rice takes longer to cook than white rice, so it is not recommended for this recipe. You can use other types of short-grain or medium-grain white rice instead of pudding rice.
This recipe does not require eggs, but you can add them if you prefer a richer and creamier texture. Whisk the eggs with milk before adding them into the mixture and bake as usual.
The pudding should be golden-brown on top and have a creamy texture when done. Check it by inserting a knife in the center – if it comes out clean, your pudding is ready!
Yes! You can prepare this recipe in advance and heat it up when you’re ready to serve. Store the cooled pudding in an airtight container in the refrigerator for up to three days, then reheat on low heat with a splash of milk or water until warmed through.
You can substitute butter with margarine or coconut oil if preferred. Just remember, this might change the taste a little.
This recipe contains dairy products which may not be suitable for those who are lactose intolerant. However, you can substitute whole milk with lactose-free or plant-based milk to make it suitable for those with lactose intolerance.
Conclusion:
Mary Berry’s easy rice pudding recipe is a simple yet delicious dessert that can be enjoyed any time of year. The combination of sweetened rice cooked in milk with vanilla and nutmeg creates a comforting dish that is both satisfying and indulgent. This recipe can easily be doubled to serve more people, making it perfect for entertaining or large families. Whether you enjoy it warm or chilled, this classic British dessert will surely become one of your favorites!
