This dish is pure comfort in a bowl. Think creamy, slow-cooked rice soaked in sweet, warm milk, topped with a generous swirl of tangy strawberry jam. It’s simple but nostalgic. like something your gran might have made on a rainy afternoon.
Jamie’s take on it isn’t flashy. It doesn’t rely on any fancy tricks. Instead, it focuses on deep flavor and texture. The rice gets silky and rich and the jam adds brightness that cuts through the creaminess. It’s the kind of dessert that feels like a hug.
Jamie Oliver Rice Pudding With Strawberry Jam Recipe
Ingredients Needed
You don’t need much and chances are, you already have half of this stuff in your kitchen.
For The Rice Pudding
- 1 cup pudding rice (short-grain works best)
- 4 cups full-fat milk (the creamier, the better)
- ½ cup single cream (optional but lovely)
- ¼ cup sugar (you can adjust based on your jam’s sweetness)
- 1 vanilla pod or 1 tsp vanilla extract
- A pinch of sea salt
For The Jam Swirl
- ½ cup good-quality strawberry jam (homemade or store-bought)
- Optional: fresh strawberries to garnish
That’s it. No eggs, no fuss.
Equipment Needed
You’re keeping it old-school, so no fancy tools required. Here’s what you’ll use:
- Medium to large saucepan (heavy-bottomed if possible)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small spoon for swirling in the jam
- Optional: fine grater or zester if you want to add a little lemon zest for brightness
If you want to bake it instead of stovetop (Jamie sometimes does), you’ll also need an oven-safe baking dish and some foil.
How To Make Jamie Oliver’s Rice Pudding With Strawberry Jam
Let’s get into it. This isn’t fast food. but it’s worth every minute.
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Start with the milk base.
In your saucepan, pour in the milk, cream (if using) and sugar. Add a pinch of salt and the vanilla. If you’re using a pod, split it, scrape out the seeds and toss both the seeds and pod into the pot.
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Add the rice.
Stir in the pudding rice. Bring the mixture to a gentle simmer over medium heat. You don’t want it boiling. just a soft bubble.
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Let it cook low and slow.
This is the heart of the recipe. Stir every 5-10 minutes. The rice will absorb the milk slowly, becoming creamy and thick over 30-40 minutes. Keep an eye on it so the bottom doesn’t burn.
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Taste test.
Once the rice is soft and the texture is thick but still a bit loose (it thickens as it cools), give it a taste. Adjust the sugar if needed. Remove the vanilla pod if you used one.
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Swirl in the jam.
Spoon the rice pudding into bowls while warm. Add a generous spoon of strawberry jam to the top of each serving and swirl gently. Don’t mix it all in-leave those sweet pink ribbons!
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Serve it up.
You can eat it warm (my personal favorite) or chill it for later. Some people even like it cold the next day straight from the fridge.
What I Learnt
Making this pudding taught me patience. It’s a slow build. not something you can rush. And it reminded me that the simplest ingredients often create the deepest flavors.
Another thing? Quality matters. Use good milk. Get a jam that actually tastes like strawberries, not just sugar. It makes a difference.
Also, don’t skip the salt. That tiny pinch somehow brings everything together. It keeps the sweetness in check and adds a bit of depth.
Lastly, stirring is your friend. A little attention goes a long way with rice pudding. Every swirl of the spoon helps it stay creamy and lush.
Recipe Tweaks For Jamie Oliver’s Rice Pudding With Strawberry Jam
Jamie’s take on rice pudding is a classic-comforting, creamy and full of nostalgia. But if you’re the kind of cook who likes to experiment (or just wants to make it your own), here are some thoughtful tweaks you can try:
1. Switch Up the Milk
Jamie usually calls for whole milk but you can make some bold changes here. Try coconut milk for a tropical edge. it adds richness and a subtle sweetness that pairs surprisingly well with strawberry jam. Oat milk works too, giving it a hearty, slightly nutty flavor. Just steer clear of ultra-thin plant milks-they’ll throw off the creaminess.
2. Use a Vanilla Bean Instead of Extract
Instead of using vanilla extract, scrape out a real vanilla pod. Simmer it with the milk and rice. The flavor is deeper, more floral and feels more luxurious. A small tweak, big payoff.
3. Infuse the Pudding with Citrus Zest
A few strips of lemon or orange zest added while cooking the rice give the pudding a lift. The citrus cuts through the richness, balancing the dish. Just remove the zest before serving.
4. Try Baked Instead of Stovetop
Jamie typically does his rice pudding on the stovetop. But baking it low and slow (about 150°C / 300°F for 1.5 hours) in the oven, covered with foil, makes it extra luscious. Bonus: you can forget about stirring every few minutes.
5. Boost the Jam Game
Store-bought strawberry jam is fine. but homemade or upgraded jam makes a big difference. Try roasting strawberries with a bit of balsamic and sugar, then mashing them into a chunky compote. Or stir in a few drops of rosewater to a high-quality jam-it gives it a fragrant twist without overpowering.
6. Play With Texture
Want a bit of crunch? Toasted almonds, pistachios or a spoonful of granola on top can take this pudding to another level. Especially good if you’re serving it cold.
Storage Tips For Leftovers
So you’ve made a big batch (smart move). Here’s how to store it so it stays just as dreamy the next day.
1. Cool it Quickly
Rice pudding tends to thicken as it sits. Let it cool to room temp fairly quickly (don’t leave it out for hours). Spread it into a shallow container so it cools evenly.
2. Store in the Fridge
Pop it into an airtight container and stash it in the fridge. It’ll keep well for about 3-4 days. If your jam is swirled in already, it might get a little runnier over time-totally fine, just give it a stir before serving.
3. Add a Splash of Milk Before Reheating
Rice pudding gets dense in the fridge. When you reheat, stir in a splash of milk to loosen it up. Use a gentle heat-low on the stovetop or in the microwave in 30-second bursts, stirring in between.
4. Don’t Freeze It
Technically, you can freeze it but the texture gets a bit grainy when thawed. Not ideal. If you must, freeze it without jam and in small portions. But really, it’s best fresh or just refrigerated.
What To Eat With Jamie Oliver’s Rice Pudding With Strawberry Jam?
Rice pudding is a cozy dessert but you can definitely build a little meal or snack around it. Here’s how to pair it up.
1. Fresh Fruit
If the pudding is warm, serve it with cold berries-raspberries, blackberries or sliced peaches. If it’s chilled, try warm poached pears or stewed rhubarb. That hot-and-cold contrast? Chef’s kiss.
2. Something Crunchy
Balance the soft, creamy texture with something crispy. Think almond biscotti, ginger snaps or even a piece of buttery toast. A few shards of caramelized sugar or crushed brittle wouldn’t hurt either.
3. A Cup of Tea (or Coffee)
A delicate jasmine or chamomile tea cuts through the sweetness perfectly. If you’re a coffee lover, go for something milky. like a latte or flat white. That mellow bitterness makes the dessert shine even more.
4. Cheese Plate Sidekick
Sounds weird but try this: pair a small portion of rice pudding with a sharp blue cheese or aged cheddar. The contrast is wild. but it works, especially if you lean into the jam.
5. Breakfast Version
Yes, you can totally eat this for breakfast. Warm it up, top with toasted seeds, sliced banana and a spoon of nut butter. Suddenly, you’re in deluxe porridge territory.
FAQs
Can I Use A Different Type Of Jam For Jamie Oliver’s Rice Pudding?
Yes, you can swap the strawberry jam for any fruit jam you like, such as raspberry or blueberry.
How Long Does It Take To Make Jamie Oliver’s Rice Pudding With Strawberry Jam?
The recipe takes about 45 minutes to 1 hour, including cooking and resting time.
Is It Possible To Make Jamie Oliver’s Rice Pudding Dairy-free?
Yes, you can use plant-based milk like almond or oat milk to make the pudding dairy-free.
