Dessert

Classic Baked Rice Pudding with Nutmeg and Fruit Jam Recipe

ByHailey Reed January 31, 2026January 31, 2026

Introduction

Classic rice pudding is a comforting, creamy dessert that’s both simple and satisfying. This version bakes in the oven to create a deliciously tender rice base topped with a golden, nutmeg-scented crust, perfect for a cozy treat any time of year.

A white rectangular baking dish filled with a creamy rice pudding dessert that has a golden-brown, slightly cracked top layer, showing a thick, white creamy rice layer underneath where some has been scooped out by a large silver spoon resting on the dish's edge. Above the dish is a white bowl containing a portion of the same creamy rice pudding topped with a thick layer of orange jam being spread with a silver spoon. The dish and bowl are placed on a bright blue cloth against a dark blue textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
Grating of nutmeg
Fruit jam of your choice, to serve (strawberry or apricot work well)

Instructions

Step 1: Preheat the oven to 160°C (140°C fan) or gas mark 3. Butter a 1.5-litre baking dish thoroughly to prevent sticking.
Step 2: In a bowl, combine the pudding rice, caster sugar, vanilla bean paste or scraped vanilla seeds, whole milk, and double cream. Stir well until fully mixed.
Step 3: Pour the mixture into the prepared baking dish. Grate a generous layer of nutmeg over the top to add warmth and aroma.
Step 4: Bake in the oven for 1 hour and 30 minutes, until a brown skin forms on the surface and the rice is soft and tender.
Step 5: Allow the pudding to cool slightly. Scoop warm servings into bowls and top each with a dollop of your chosen fruit jam before serving.

Tips & Variations

For a citrus twist, swap the vanilla for lemon or orange zest to brighten the flavor.
To make this pudding dairy-free, replace butter with vegan spread, and use coconut milk and coconut cream instead of whole milk and double cream.

Storage

Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to maintain creaminess. If it thickens too much on cooling, stir in a little milk or cream when reheating.

How to Serve

The image shows a white rectangular baking dish filled with a creamy rice pudding that has a thick, golden-brown crust on top with a slightly wrinkled texture. A silver spoon scoops out some of the soft white and creamy rice pudding from the corner, revealing the smooth, rich inside beneath the browned crust. Above the dish, there is a white bowl with a serving of the same rice pudding, topped with a shiny spoonful of orange jam resting on its surface. The dish and bowl are placed on a white marbled texture, with a teal cloth partially underneath the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of pudding rice?

Pudding rice is ideal because it’s short-grain and releases starch to create a creamy texture. Using regular long-grain rice will result in a less creamy pudding with a different texture.

How do I prevent the pudding from burning on top?

Make sure to butter the dish well and bake at the recommended temperature. If the top is browning too quickly, you can cover it loosely with foil partway through baking to prevent burning while the rice finishes cooking.

Classic Baked Rice Pudding with Nutmeg and Fruit Jam Recipe

★★★★★

4.6 from 79 reviews

Author: Hailey
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x

Description

Classic rice pudding is a comforting, creamy dessert made by baking pudding rice with milk, cream, sugar, and vanilla until tender with a caramelized top. This traditional recipe features a rich, custard-like texture topped with a freshly grated nutmeg and served warm with your choice of fruit jam for added sweetness and flavor.

Ingredients

Scale

Ingredients

Butter, for greasing the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
Grating of fresh nutmeg
Fruit jam of your choice, to serve (strawberry or apricot recommended)

Instructions

Preheat and Prepare Dish: Heat your oven to 160°C (140°C fan) or gas mark 3. Butter a 1.5-litre baking dish thoroughly to prevent sticking and enhance flavor.
Combine Ingredients: In a large mixing bowl, combine the pudding rice, caster sugar, vanilla bean paste or scraped vanilla seeds, whole milk, and double cream. Stir well to evenly distribute all ingredients.
Bake the Pudding: Pour the rice mixture into the prepared baking dish. Generously grate fresh nutmeg over the top. Place the dish in the oven and bake for 1 hour and 30 minutes until the pudding rice is cooked through, tender, and a brown skin has formed on the surface.
Cool and Serve: Remove the pudding from the oven and allow it to cool slightly. Serve warm by scooping into bowls and adding a dollop of your favorite fruit jam, such as strawberry or apricot, on top for a delicious finishing touch.

Notes

To vary the flavor, swap out the vanilla for lemon or orange zest for a fresh citrus note.
For a dairy-free version, replace butter with vegan spread, and substitute whole milk and double cream with coconut milk and coconut cream.
Using a pudding rice is essential for achieving the creamy, tender texture characteristic of rice pudding.
Ensure the baking dish is well buttered to avoid the pudding sticking and to promote the development of a beautiful golden crust.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: rice pudding, classic dessert, baked rice pudding, vanilla rice pudding, creamy dessert, comfort food, traditional pudding

Hailey Reed

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