This James Martin rice pudding is a classic British dessert that feels both nostalgic and comforting. It has a rich, creamy texture with softly cooked rice and a gently caramelised top, finished with warm notes of vanilla and nutmeg. The recipe is straightforward and forgiving, making it ideal for beginners and confident home bakers alike. From start to finish, it takes around 1 hour 30 minutes, most of which is hands off baking time.
Ingredients
For the rice pudding
- 100g pudding rice
- 50g caster sugar
- 1 litre full fat milk
- 50ml double cream
- 1 tsp vanilla extract
- 25g unsalted butter, cut into small pieces
- Freshly grated nutmeg, for sprinkling
How to Make James Martin Rice Pudding
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the pudding cooks gently and evenly.
- Mix the ingredients: Add the pudding rice and caster sugar to a lightly buttered ovenproof dish. Pour over the milk and cream, then stir in the vanilla extract.
- Add butter and nutmeg: Scatter the butter pieces over the surface and finish with a light grating of nutmeg on top.
- Bake gently: Place the dish in the oven and bake for 1 hour 20 minutes. Stir once after the first 30 minutes to prevent the rice settling at the bottom.
- Rest before serving: Remove from the oven when the rice is tender and the top is lightly golden. Allow the pudding to stand for 5 minutes before serving so it thickens slightly.
Tips
How do I stop rice pudding from drying out?
Make sure the dish is not too shallow and avoid high oven temperatures. A low, slow bake keeps the pudding creamy.
Can I make this extra creamy?
Replace 100ml of the milk with extra double cream for a richer finish.
Why should I stir during baking?
One gentle stir early on prevents the rice from sticking and helps it cook evenly.
Serving Suggestions
- Serve warm with a spoonful of raspberry jam
- Add stewed apples or pears on the side
- Finish with a drizzle of golden syrup
Storage
Room temperature
Rice pudding should not be kept at room temperature for more than 2 hours.
Refrigerator
Store covered in the fridge for up to 3 days. Reheat gently with a splash of milk.
Freezing
Freezing is not recommended as the texture can become grainy once thawed.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 9g
- Fat: 14g
- Saturated fat: 9g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make this rice pudding on the hob instead?
Yes, you can cook it gently on the hob, stirring often. The oven method gives a better skin and deeper flavour.
What type of rice works best?
Pudding rice is ideal as it releases starch slowly and creates a creamy texture.
Can I use semi-skimmed milk?
You can, but the pudding will be less rich and creamy.
Is this recipe suitable for children?
Yes, it is gently sweetened and perfect for all ages.
James Martin Rice Pudding
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCreamy baked rice pudding inspired by James Martin, slow cooked in the oven with vanilla and nutmeg for a classic British dessert.
Ingredients
100g pudding rice
50g caster sugar
1 litre full fat milk
50ml double cream
1 tsp vanilla extract
25g unsalted butter
Freshly grated nutmeg
Directions
- Preheat the oven to 160°C (140°C fan) and butter an ovenproof dish.
- Add the pudding rice and sugar to the dish, then pour over the milk and cream.
- Stir in the vanilla extract and scatter butter over the top.
- Sprinkle with nutmeg and bake for 1 hour 20 minutes, stirring once during cooking.
- Rest for 5 minutes before serving warm.
Notes
- Stir once during baking for even texture.
- Use full fat milk for best results.
- Serve warm for maximum creaminess.
