James Martin Rice Pudding

This James Martin-inspired rice pudding is a classic British dessert baked low and slow until the top turns golden and the centre becomes luxuriously creamy. It has a soft, spoonable texture with tender grains of rice, gentle vanilla warmth, and a little nutmeg on top for that nostalgic baked-pudding finish. It is an easy recipe with simple ingredients and very little hands-on work. Total time is about 1 hour 55 minutes, most of which is oven time.

Ingredients

For the rice pudding

• 80g pudding rice (short-grain)
• 1 litre whole milk
• 200ml double cream
• 75g caster sugar
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• Pinch of fine salt
• 25g unsalted butter, plus extra for greasing
• Freshly grated nutmeg, for the top
• 1 cinnamon stick (optional)

To serve (optional)

• Raspberry jam, strawberry jam, or marmalade
• Stewed rhubarb, berries, or poached pears
• Extra double cream or custard

How to Make James Martin Rice Pudding

Oven preparation

• 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 bakes evenly and the top colours gently.
• Grease the dish: Lightly butter a deep baking dish (about 1.5 to 2 litres). This helps prevent sticking around the edges and makes serving easier.

Mixing

• Add the base ingredients: Tip the pudding rice into the dish, then add the caster sugar and a pinch of salt. Stir briefly to distribute.
• Pour in the dairy: Add the milk, double cream, and vanilla. Stir well, making sure no rice is stuck in a dry patch on the bottom.
• Finish the top: Dot the butter over the surface, grate a little nutmeg on top, and add the cinnamon stick if using.

Baking

• Bake gently: Bake uncovered for 1 hour 45 minutes. After the first 30 minutes, give it one careful stir to stop the rice settling and to keep the texture creamy.
• Check for doneness: The rice pudding is ready when the rice is tender, the centre is creamy (not watery), and the top has a light golden skin. It will thicken more as it stands.

Cooling

• Rest before serving: Remove from the oven and leave to stand for 10 to 15 minutes. This gives you that perfect spoonable texture without the pudding running thin.

Serving and assembling

• Serve your way: Spoon into bowls as-is, or add a little jam on top and gently swirl it through. For a more indulgent finish, pour over a little warm custard or extra double cream.

Tips

Why is my rice pudding still runny?

It usually needs more time in the oven. Ovens vary, and a deeper dish can take longer. Bake for an extra 10 to 15 minutes, then rest it again. It thickens noticeably as it cools for a few minutes.

How do I stop the rice sinking to the bottom?

That single stir at the 30-minute mark makes a big difference. It lifts rice off the bottom early on, so it cooks evenly and stays suspended in the creamy base.

Can I make it extra creamy like a restaurant pudding?

Use whole milk and double cream as written, and do not rush the bake. If you want it even richer, replace 100ml of the milk with an extra 100ml double cream, and keep the temperature gentle.

How do I get a darker golden top?

Bake on the middle shelf and keep it uncovered. If you want more colour, increase the oven to 180°C (160°C fan) for the final 8 to 10 minutes, watching closely so it does not burn.

Serving Suggestions

• Warm with a spoonful of raspberry jam and a little extra nutmeg
• With stewed rhubarb for a sharp contrast to the creamy pudding
• Chilled the next day with fresh berries
• With a drizzle of salted caramel sauce
• Alongside shortbread biscuits for dipping

Storage

Room temperature

Let the rice pudding cool, then do not leave it out for more than 2 hours. Dairy-based desserts are best chilled promptly.

Refrigerator

Store in an airtight container for up to 4 days. It will thicken in the fridge. To loosen, reheat with a splash of milk and stir until creamy.

Freezing

Freeze in portioned containers for up to 2 months. Defrost overnight in the fridge, then reheat gently on the hob or in the microwave with a splash of milk, stirring frequently to bring back the creamy texture.

James Martin Rice Pudding

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin-inspired baked rice pudding made with pudding rice, whole milk, double cream, vanilla, and a nutmeg-topped golden skin. Easy, comforting, and perfect served warm with jam or stewed fruit.

Ingredients

• 80g pudding rice (short-grain)

• 1 litre whole milk

• 200ml double cream

• 75g caster sugar

• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

• Pinch of fine salt

• 25g unsalted butter, plus extra for greasing

• Freshly grated nutmeg, for the top

• 1 cinnamon stick (optional)

Directions

• Preheat the oven to 160°C (140°C fan). Butter a deep 1.5 to 2 litre baking dish.
• Add the pudding rice, caster sugar, and a pinch of salt to the dish. Stir briefly.
• Pour in the whole milk, double cream, and vanilla. Stir well to combine.
• Dot butter over the top, grate nutmeg over the surface, and add a cinnamon stick if using.
• Bake uncovered for 30 minutes, then stir once to prevent the rice settling.
• Return to the oven and bake for a further 75 minutes, until creamy and golden with tender rice.
• Rest for 10 to 15 minutes to thicken before serving.
• Serve warm with jam, stewed fruit, custard, or extra cream if you like.

Notes

• Stir once after 30 minutes for the creamiest texture.
• Resting time matters, it thickens as it stands.
• Reheat with a splash of milk to loosen the pudding.
• For a darker top, increase the heat for the final 8 to 10 minutes.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 33g
• Protein: 6g
• Fat: 22g
• Saturated fat: 14g
• Sodium: 95mg

Nutrition values are estimates and will vary depending on the exact ingredients and portions used.

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