James Martin Rice Pudding is the ultimate British comfort food. Unlike the tinned versions of childhood, James Martin’s recipe is unapologetically rich, using a trio of full-fat milk, double cream, and—his secret weapon—clotted cream. It is slow-baked in the oven rather than boiled on the stove, which allows a golden, caramelized skin to form on top while the rice underneath becomes incredibly soft and velvety. It is a simple, nostalgic dessert that warms you from the inside out.
Try more Recipes:
Why You Will Love This Rice Pudding Recipe:
- The “Clotted Cream” Twist: Most recipes just use milk and cream. James adds a tub of clotted cream, which gives the pudding a luxurious, silky texture you cannot get any other way.
- The Perfect Skin: Baking it slowly creates that traditional, chewy nutmeg-flecked skin that is often the best part of the dish.
- Simple Preparation: There is very little hands-on time. You essentially throw everything in a pot, bring it to a boil, and then let the oven do the rest.
- Not Too Sweet: The richness comes from the dairy rather than mounds of sugar, making it creamy without being sickly.
James Martin Rice Pudding Ingredients
- 25g butter (plus extra for greasing the dish)
- 100g short-grain pudding rice (do not use risotto or long-grain rice)
- 450ml full-fat milk
- 300ml double cream
- 225g clotted cream (optional, but highly recommended for the full experience)
- 85g caster sugar
- 1 vanilla pod (split lengthwise, seeds scraped out) or 1 tsp vanilla bean paste
- whole nutmeg (for grating)
How To Make James Martin Rice Pudding
- Preheat: Preheat your oven to 180°C (350°F). Grease a shallow ovenproof baking dish (approx 1.5 – 2 liters capacity) with a little butter.
- Rinse Rice: Wash the pudding rice thoroughly under cold water to remove excess starch, then drain well.
- The Base: In a large saucepan, combine the milk, double cream, vanilla pod (seeds and the pod itself), caster sugar, and the drained rice.
- Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
- Enrich: Once boiling, stir in the clotted cream until it melts into the liquid. Remove the vanilla pod casing (or leave it in if you like the rustic look, but warn guests).
- Transfer: Pour the hot mixture into the buttered baking dish.
- Top: Grate a generous layer of fresh nutmeg over the surface. Dot the top with the remaining 25g of butter in small knobs.
- First Bake: Place in the oven and bake for 15 minutes.
- Slow Bake: Lower the oven temperature to 150°C (300°F) and bake for another 1 hour. The pudding is ready when it is wobbling slightly, the rice is tender, and a golden-brown skin has formed on top.
Recipe Tips
- The Dish Matters: Use a shallow, wide dish rather than a deep, narrow one. A wide surface area ensures the rice cooks evenly and gives you more of that delicious skin.
- Don’t Stir (in the oven): Once the pudding goes into the oven, do not stir it. Stirring will break the skin that is forming.
- Starch Control: Washing the rice is crucial. If you don’t wash it, the pudding can become gluey rather than creamy.
- Add Fruit: This base recipe is perfect for adding sultanas or raisins. If adding them, toss them in with the rice in step 3.
What To Serve With Rice Pudding Recipe?
Because Rice Pudding is exceptionally rich and creamy due to the clotted cream, it pairs best with tart fruits that cut through the sweetness. A classic serving of Stewed Rhubarb or Roasted Plums provides the perfect acidic contrast to the vanilla flavor. For a simpler option, a dollop of high-quality Strawberry Jam or a spoonful of warm Mixed Berry Compote works beautifully, while a side of crunchy Shortbread Cookies adds a delightful texture to the soft rice.
How To Store Leftovers Rice Pudding?
- Refrigerate: Allow the pudding to cool completely, then cover and store in the fridge for up to 3 days. It will firm up significantly as it cools (becoming almost like a rice cake).
- Freeze: It is not recommended to freeze rice pudding. The dairy tends to separate and become grainy when thawed.
How To Reheat Leftovers Rice Pudding?
- Stovetop: Scoop the cold rice pudding into a saucepan. You must add a splash of milk to loosen it up. Heat gently over low heat, breaking up the clumps with a spoon until creamy and hot.
- Microwave: Place a portion in a bowl, add a splash of milk, and heat in 1-minute intervals, stirring in between.
FAQs
In a pinch, yes. However, pudding rice (short-grain) is starchier and softer. Arborio rice tends to keep a u0022biteu0022 (al dente) which isn’t ideal for a smooth pudding.
It likely needs more time. Every oven is different. If it’s still very liquid after the hour, leave it in for another 15-20 minutes. Remember, it will thicken as it cools.
Yes, you can swap the cream for more milk and omit the clotted cream, but it will lack the signature richness of James Martin’s version.
Try more Recipes:
Rice Pudding Nutrition Facts
Serving Size: 1 bowl (approx 1/6th of recipe)
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »- Calories: 580 kcal
- Total Fat: 42g
- Saturated Fat: 26g
- Cholesterol: 140mg
- Sodium: 90mg
- Total Carbohydrate: 45g
- Dietary Fiber: 0g
- Sugars: 22g
- Protein: 6g
James Martin Rice Pudding
Course: Dessert, Brunch, BreakfastCuisine: British, AmericanDifficulty: Easy6
servings10
minutes1
hour15
minutes580
kcalJames Martin’s Rice Pudding is the ultimate upgrade to the classic British dessert. By enriching the traditional milk base with double cream and a dollop of clotted cream, this recipe yields an impossibly velvety texture. Slow-baked with vanilla and nutmeg until a golden, caramelized skin forms, it is a luxurious and warming bowl of nostalgia.
Ingredients
25g butter (plus extra for greasing the dish)
100g short-grain pudding rice (do not use risotto or long-grain rice)
450ml full-fat milk
300ml double cream
225g clotted cream (optional, but highly recommended for the full experience)
85g caster sugar
1 vanilla pod (split lengthwise, seeds scraped out) or 1 tsp vanilla bean paste
whole nutmeg (for grating)
Directions
- Preheat: Preheat your oven to 180°C (350°F). Grease a shallow ovenproof baking dish (approx 1.5 – 2 liters capacity) with a little butter.
- Rinse Rice: Wash the pudding rice thoroughly under cold water to remove excess starch, then drain well.
- The Base: In a large saucepan, combine the milk, double cream, vanilla pod (seeds and the pod itself), caster sugar, and the drained rice.
- Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
- Enrich: Once boiling, stir in the clotted cream until it melts into the liquid. Remove the vanilla pod casing (or leave it in if you like the rustic look, but warn guests).
- Transfer: Pour the hot mixture into the buttered baking dish.
- Top: Grate a generous layer of fresh nutmeg over the surface. Dot the top with the remaining 25g of butter in small knobs.
- First Bake: Place in the oven and bake for 15 minutes.
- Slow Bake: Lower the oven temperature to 150°C (300°F) and bake for another 1 hour. The pudding is ready when it is wobbling slightly, the rice is tender, and a golden-brown skin has formed on top.
Notes
- The Dish Matters: Use a shallow, wide dish rather than a deep, narrow one. A wide surface area ensures the rice cooks evenly and gives you more of that delicious skin.
Don’t Stir (in the oven): Once the pudding goes into the oven, do not stir it. Stirring will break the skin that is forming.
Starch Control: Washing the rice is crucial. If you don’t wash it, the pudding can become gluey rather than creamy.
Add Fruit: This base recipe is perfect for adding sultanas or raisins. If adding them, toss them in with the rice in step 3.
