Go Back
Traditional British baked rice pudding with a golden nutmeg-speckled top, served creamy in a blue-and-white bowl with homemade strawberry jam.
Jane at Brit & Skillet

Traditional British Rice Pudding

A traditional British baked rice pudding made with short-grain rice, whole milk and sugar, slowly baked until creamy with a lightly golden, nutmeg-speckled top. An easy old-fashioned British pudding adapted for American kitchens.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Rest Time 15 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Pudding
  • 1/2 cup Arborio rice or short-grain white rice 100g
  • 1/3 cup granulated sugar 65g
  • Pinch of salt
  • 4 cups whole milk 960ml
  • 1 tablespoon unsalted butter 14g
  • Ground or freshly grated nutmeg to taste
Optional For Serving
  • Homemade strawberry jam
  • Fresh berries

Equipment

  • 2-quart baking dish
  • Measuring cups and spoons
  • Kitchen scale
  • Wooden spoon or silicone spatula
  • Fine grater for fresh nutmeg, optional

Method
 

Preheat the Oven
  1. Preheat the oven to 300°F (150°C).
  2. Lightly butter a 2-quart baking dish.
Add the Rice and Sugar
  1. Add the rice, granulated sugar and a small pinch of salt to the prepared baking dish.
  2. Stir to distribute the rice evenly across the bottom.
Add the Milk, Butter and Nutmeg
  1. Pour the whole milk into the baking dish. Stir gently so the rice is evenly distributed. The mixture will look very liquid at this stage. This is normal.
  2. Dot the unsalted butter over the surface and sprinkle lightly with ground or freshly grated nutmeg.
Begin Baking
  1. Place the baking dish in the preheated oven and bake for 30 minutes.
  2. After 30 minutes, carefully stir the pudding once to redistribute any rice that has settled or begun sticking together. Return the dish to the oven.
  3. Continue baking for approximately 1 1/2 to 2 hours more, for a total baking time of about 2 to 2 1/2 hours.
  4. The pudding is ready when the rice is completely tender and the mixture underneath the golden surface is still creamy. Do not wait until all of the liquid has disappeared.
Rest the Pudding
  1. Remove the pudding from the oven and allow it to rest for 15–20 minutes.
  2. It will continue to thicken as it rests.
Serve
  1. Spoon the rice pudding into bowls and serve warm.
  2. Enjoy it plain, with a little additional nutmeg, fresh berries or a spoonful of homemade strawberry jam.

Notes

BRIT & SKILLET TIP Don't wait for the pudding to look completely firm before removing it from the oven. Traditional baked rice pudding should still have some creamy liquid surrounding the tender rice. It will thicken considerably as it rests.
RICE
Arborio rice is an easy-to-find American substitute for British pudding rice. Another short-grain white rice can also be used. Do not use instant or quick-cooking rice.
MILK
Whole milk gives the pudding its traditional creamy consistency without requiring heavy cream.
GOLDEN SKIN
The golden skin that forms on top during baking is traditional. If you prefer less of a skin, gently stir the pudding more frequently during baking.
HIGH-ALTITUDE NOTE
At higher elevations, liquids evaporate more quickly and the rice may take longer to become completely tender. If the pudding begins looking dry while the rice is still firm, gently stir in a small amount of warm milk and continue baking. Judge doneness by the tenderness of the rice and the creamy consistency rather than relying solely on the baking time.
BAKING DISH
Use approximately a 2-quart baking dish. A very wide or shallow dish increases the exposed surface area and can cause the milk to evaporate too quickly.
VANILLA
For a slightly more fragrant pudding, 1 teaspoon vanilla extract can be stirred into the milk, although it isn't necessary for the traditional version.
STORAGE
Cool leftovers promptly and refrigerate in a covered container within 2 hours. Use refrigerated leftovers within 3–4 days.
REHEATING
Reheat only the portion you plan to eat until thoroughly hot. Add a splash of milk before reheating if the chilled pudding has become too thick.
FREEZING
The pudding can be frozen in an airtight freezer-safe container, although its texture may change slightly. Thaw overnight in the refrigerator and reheat gently with a splash of milk.
SERVING
Serve warm on its own or with homemade strawberry jam, fresh berries or a little additional nutmeg.