Jamie Oliver’s rice pudding is more than just a creamy dessert. It’s comfort in a bowl. Think back to something your gran might’ve made-slow-cooked, warm, sweet-but with Jamie’s classic twist. He keeps it simple and nostalgic, yet adds subtle details that elevate it. The base is traditional: pudding rice, milk, sugar. But where Jamie shines is in how he layers flavor. He’ll often toss in vanilla, zest or a cheeky grating of nutmeg.
This isn’t some overly fussy Michelin version. It’s homey, affordable and incredibly satisfying. The kind of dish that makes you want seconds… and maybe thirds.
Jamie Oliver Rice Pudding Recipe
Ingredients Needed
Jamie keeps it fuss-free and thankfully, so can you. Here’s what you’ll need:
- Pudding rice (about 100g): You want short-grain rice. It absorbs liquid well and gets that creamy texture.
- Whole milk (around 1 litre): Full-fat is best. This isn’t the time to go low-fat.
- Double cream (optional but glorious): Just a splash will add extra richness.
- Sugar (roughly 50g): Caster sugar is fine but brown sugar works too for a deeper taste.
- Vanilla pod or extract: Real vanilla makes a difference. Jamie often uses a pod, split and scraped.
- Nutmeg or lemon zest (optional): These bring depth. Nutmeg gives warmth; zest keeps it fresh.
Optional toppings include:
- Jam or stewed fruit
- Honey, maple syrup or a dusting of cinnamon
- Toasted nuts or dried fruit if you’re feeling fancy
Equipment Needed
Good news-you don’t need a ton of gadgets. Here’s your lineup:
- Heavy-bottomed ovenproof dish or saucepan: This helps prevent sticking and gives you even cooking.
- Wooden spoon or spatula: You’ll stir now and then.
- Measuring jug & kitchen scales: Accuracy helps, especially with rice and milk ratios.
- Grater or microplane (for nutmeg or zest): Optional but great if you’re going for extra flavor.
- Oven: Yep, Jamie’s version is often baked low and slow.
How To Make Jamie Oliver’s Rice Pudding
Here’s where the magic happens. It’s simple but timing and care are everything.
- Preheat your oven to around 150°C (300°F).
- Butter your dish lightly to keep sticking at bay.
- Add your pudding rice, sugar and vanilla to the dish. Mix them gently with a spoon.
- Pour in the milk (and cream if using). Give it a stir to distribute the rice evenly.
- Grate in a little nutmeg or zest some lemon over the top if you’re using those.
- Slide it into the oven, uncovered. Let it bake low and slow for about 2 to 2.5 hours.
- Every now and then (every 30-40 mins), give it a gentle stir so the rice doesn’t clump or settle.
- Check the texture around the 2-hour mark. You want soft, plump grains in a thick, creamy base. If it looks dry, add a splash more milk.
- Once it’s golden on top and silky underneath, pull it out. Let it sit for 10 minutes before serving.
Serve warm with a dollop of jam, some roasted fruit or just as is.
What I Learnt
Making Jamie Oliver’s rice pudding taught me a few things:
- Patience pays off. This isn’t a quick dessert. It takes time but the result is worth every second.
- Quality ingredients matter. Using full-fat milk and a real vanilla pod makes a noticeable difference. It’s a simple dish, so each element stands out.
- Customization is easy. I’ve tried it with cinnamon instead of nutmeg and added stewed rhubarb on top. It’s a blank canvas for seasonal flavors.
- Texture is everything. The trick is finding that sweet spot where the rice is tender but still holds its shape and the milk’s turned into this silky, slightly thick custard.
Also-don’t skip the occasional stir. I forgot once. The top went golden but the rice underneath clumped like wet cement. Lesson learned.
Recipe Tweaks For Jamie Oliver’s Rice Pudding
Jamie Oliver’s rice pudding is already a cozy classic-rich, creamy and full of nostalgic vibes. It’s fun to riff on the original and make it your own. Let’s play with some tweaks.
1. Switch up the milk.
Jamie uses whole milk and rightly so. It’s creamy and comforting. But if you want something a little different, try swapping part of the milk with coconut milk. You’ll get a lush, tropical undertone. Almond milk works too, especially if you want a nutty note without the heaviness. Just avoid thin or watery milk alternatives. they mess with the texture.
2. Spice it differently.
Jamie usually goes with vanilla and a bit of nutmeg. Delicious, no doubt. But try adding a strip of orange zest or infusing the milk with a crushed cardamom pod or two. For a festive spin, a cinnamon stick and a splash of rum can completely change the vibe. Think Christmas in a bowl.
3. Adjust the sweetness.
Jamie leans into that warm, comforting sweetness with caster sugar. But if you want more depth, go for brown sugar or maple syrup. They bring in those toffee-like notes that pair beautifully with milk-based puddings. Honey is nice too. but stir it in at the end to keep its flavor.
4. Bake it for texture.
If you like a caramelized top, skip the stovetop entirely. Bake the pudding low and slow in the oven, uncovered. You’ll get that golden skin on top. some people love it, some scrape it off. Up to you.
5. Add extras at the end.
Stir in chopped dried figs, roasted almonds or a swirl of jam right before serving. Jamie’s recipe is a great base but these small finishing touches can turn it into something truly personal.
Storage Tips For Leftovers
Rice pudding is one of those dishes that gets even better after a night in the fridge. But you need to store it right.
Let it cool first.
Don’t rush. If you stick hot rice pudding straight into the fridge, condensation forms and you get that weird watery layer on top. Let it cool to room temp first.
Use an airtight container.
Moisture is your enemy here. Airtight containers keep the pudding creamy and help it avoid picking up fridge smells-because no one wants garlic-scented dessert.
Reheat gently.
Microwave works but go slow-short bursts, low power. Stir between each zap. Or reheat it on the stove with a splash of milk to bring back the creaminess. It thickens as it sits, so you might need more milk than you think.
How long does it keep?
Ideally, eat it within 3 to 4 days. It’s dairy and rice-we’re not playing with long shelf lives here. If it smells even a bit off, toss it.
What To Eat With Jamie Oliver’s Rice Pudding?
Rice pudding is comforting all on its own but pairing it with the right extras can turn it into a full-on experience.
1. Fruit, fruit, fruit.
Stewed plums, poached pears, roasted peaches. you name it. The slight acidity of fruit cuts through the richness. Even a simple handful of fresh berries works wonders. For something warm, try sautéed apples with a little cinnamon and butter.
2. Something crunchy.
You need texture to contrast the creamy pudding. Toasted almonds, crushed pistachios or even a sprinkle of granola on top do the trick. If you’ve got leftover biscotti or amaretti cookies, crumble them over-it’s heavenly.
3. Boozy drizzle.
A little spiked sauce elevates the dish for adults. Think dark rum caramel, whisky cream or even just a splash of Bailey’s stirred in. Jamie probably wouldn’t mind.
4. A dollop of something tangy.
Crème fraîche or Greek yogurt adds a welcome bite. Especially if the pudding is quite sweet, that contrast makes every spoonful more balanced.
5. Tea or coffee on the side.
It’s not a must but a hot cup of Earl Grey or strong espresso next to a warm bowl of rice pudding is oddly perfect. Comforting, grown-up and just a little indulgent.
FAQs
What’s The Secret To Jamie Oliver’s Rice Pudding Being So Creamy?
The trick is using whole milk and stirring regularly to keep it smooth and velvety.
Can I Use A Different Type Of Rice For Jamie Oliver’s Recipe?
You can, but for the best texture, it’s recommended to use pudding or Arborio rice.
How Long Does Jamie Oliver’s Rice Pudding Take To Cook?
It usually takes around 45 minutes to an hour, but it’s worth the wait!
