aga rice pudding recipe mary berry

There’s something magical about Mary Berry’s AGA rice pudding. It’s not just dessert; it’s a warm hug in a bowl. For over 40 years, Mary’s been teaching home cooks how simple ingredients—treated right—create unforgettable comfort. Trained at Paris’s Cordon Bleu and awarded a CBE for her services to cooking, she knows a thing or two about turning tradition into something extraordinary.

Why This Recipe Stands Out

Mary’s secret? Patience and quality. She insists on proper short-grain pudding rice (none of that Arborio substitute!) and full-fat dairy. “The AGA’s gentle simmering oven works wonders,” she’d say during her masterclasses. “It coaxes the starch out slowly, no rushing.”

A Slice of History

Rice pudding isn’t new. It arrived in Britain centuries ago, evolving from medieval grain pottages. By Victorian times, Mrs. Beeton’s cookbook featured baked versions in pastry “coffins.” Mary’s recipe strips it back: no crust, no shortcuts—just milk, rice, sugar, and time. As food historian Dr. Annie Gray puts it, “This dish is about transforming the ordinary into the sublime.”


What You’ll Need

(Serves 6 hungry souls)

Ingredients:

  • 120g pudding rice (like Tilda – rinsed until water runs clear)
  • 1 litre full-fat milk (Channel Island milk for extra creaminess)
  • 150ml double cream (Rodda’s if you can find it)
  • 60g golden caster sugar
  • 25g salted butter
  • 1 whole nutmeg + grater
  • 1 vanilla pod (split) or 1 tsp real extract

Tools:

  • 1.5-litre pie dish (stoneware works best)
  • AGA simmering oven (or regular oven at 140°C/285°F)
  • Wooden spoon, whisk, grater


Let’s Make It: Step-by-Step

Step 1: Prep the Rice
Rinse the rice under cold water until it’s no longer cloudy. Soak for 20 minutes; drain well.

Step 2: Mix the Goodness
In your pie dish, combine drained rice, milk, cream, sugar, and butter. After this, Scrape the vanilla seeds into the mix.

Step 3: First Bake
Slide uncovered into the AGA simmering oven (or regular oven at 140°C/285°F). Bake 1 hour – no peeking!

Step 4: Stir & Spice
Pull it out – it’ll look loose. Give it a thorough stir. Grate nutmeg generously over the surface.

Step 5: Second Bake
Bake another 45-60 minutes until creamy beneath a gold-speckled skin.

Step 6: Rest & Revel
Let it sit 10 minutes. Serve warm – that skin is a treasure.


Flavour & Nutrition

Taste: Silky vanilla creaminess with nutmeg warmth. The skin? Buttery caramel magic.
Per Serving:

  • Calories: 420
  • Fat: 28g (worth every bit)
  • Carbs: 35g
  • Protein: 9g
    (Based on USDA data with our exact ingredients)


Pro Tips from My Kitchen

  • Too thick? Stir in warm milk before serving.
  • Hate skin? Cover with foil last 20 minutes (but try it crispy once!).
  • Boost it: Add orange zest or a cinnamon stick while baking.
  • No AGA? Use a water bath in a regular oven – place dish in a tray of hot water.

Vegan Twist:
Swap milk for 1L oat milk + 150ml coconut cream, butter for vegan block, sugar for coconut sugar. Bake at 150°C (300°F) 75 mins. Top with toasted coconut flakes.


Make It Your Own

  • Fruity: Serve with stewed plums or rhubarb compote.
  • Decadent: Stir in dark chocolate shavings post-bake.
  • Grown-up: A splash of brandy at the end.

Storing: Keeps covered in the fridge 3 days. Reheat gently in the oven with a splash of milk.


Your Questions Answered

Q: Can I use basmati rice?
A: Stick to pudding rice – basmati stays too firm.

Q: Why is mine grainy?
A: Oven too hot or rice not rinsed enough. Low and slow wins!

Q: Can kids help make this?
A: Absolutely! Let them stir and grate the nutmeg.


Final Thought

Mary Berry’s rice pudding isn’t just food—it’s heritage in a dish. Whether your oven’s an AGA or a trusty old electric, this recipe delivers pure comfort. Make it this Sunday. Share it. Savour it.

“The simplest dishes often become the memories we cherish.”
— Mary Berry

About Me: I’m Lee harsh, a chef trained at Le Cordon Bleu. For 15 years, I’ve tested recipes like this in professional kitchens. Find more of my comfort-food classics at Love and Lemon or explore Mary’s world in her cookbooks.