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Rice Pudding Recipe

A traditional British School pudding, rice pudding is is one of those rare treats that uses very few ingredients, is so quick and easy to make that it’s virtually foolproof, but tastes incredibly good!

Rice Pudding Photo

Not just popular in schools, rice pudding is made in homes acrss the UK, especially in the winter! It’s warm and comforting – just perfect for a chilly evening or even as an indulgent breakfast!

There are lots of variations on the basic recipe. Some call for adding heavy cream. some use vanilla and some include eggs, which tend to give a result that’s a little more like custard than a proper rice pudding!

As you’ll see below, the traditional recipe is far more simple, but you’ll be amazed by the fantastic depth of flavor you’ll get by baking these few ingredients low and slow!

Rice Pudding Picture

Boiling or baking?

You may come across rice pudding recipes that suggest boiling the ingredients together on the stove top rather than baking them. And whilst it’s possible to make rice pudding this way – and a lot quicker – we wouldn’t recommend it. 

When you bake a rice pudding, it develops a caramelized skin, which most fans of this dessert will agree is the best bit! Boiling the ingredients just doesn’t produce that wonderful rich flavor!

Rice Pudding Image


Our favorite way to enjoy rice pudding is the same way as in British schools – warm, with a nice spoonful of fruity jam in the center!

But there are several ways you can change up the recipe, so give them a try and see what works for you!

  • Try a different type of rice. Basmati is an interesting alternative – the texture of the pudding will be different, but basmati brings an aromatic flavor to the dish.
  • Use different spices instead of – or in addiiton to – nutmeg. Cinnamon is great and cloves work well too!
  • Add raisins to the mixture before it goes into the oven – they plump right up and add lovely pops of flavor!
  • Make the dish even richer by adding butter, cream or egg yolks
  • Add a drop of sweet sherry for the grown ups – it tastes especially good when combined with the raisins too!

Rice pudding freezes well and can be kept for up to 3 months.

Rice Pudding Pic

Like to try some more British School Puddings?

Sticky Toffee Pudding Recipe

Spotted Dick Recipe

Chocolate Sponge Pudding Recipe

Chocolate Cornflake Cakes

Rice Pudding Photo

Rice Pudding Recipe

Christine Albury
Rice pudding is creamy, satisfying and a popular dish in the UK where it is traditionally served as a treat after lunch in schools. Find out more about this delicious dessert and learn how to make it yourself.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Cuisine British
Servings 4 1 serving
Calories 145.5 kcal


  • 3.5 Uncooked Short Grain Rice eg pudding rice or risotto rice
  • Butter for greasing the dish
  • 2 Granulated Sugar
  • 3 Milk
  • 1 Grated Nutmeg
  • 1 Bay Leaf or strip of lemon zest (optional)


  • Preheat the oven to 150C or 300F.
  • Wash the rice, then drain it well. 
  • Grease a baking dish with the butter, then pour in the rice and sugar.
  • Stir in the milk.
  • Sprinkle the nutmeg over the top and finally add the bay leaf or lemon zest.
  • Bake for 2 hrs, until the pudding wobbles only a little when you shake the dish.


Calories: 145.5kcalCarbohydrates: 22.25gProtein: 6gFat: 3gSaturated Fat: 1.5gSodium: 75mgSugar: 23g
Keyword British, Desserts, Pudding, Rice
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