This traditional rice pudding is a true British comfort dessert, gently baked until creamy with a lightly golden skin on top. The texture is soft and luscious, with tender grains of rice suspended in delicately sweetened milk and vanilla. It is an easy, reassuring recipe that suits beginners and experienced cooks alike. From start to finish, it takes about 1 hour and 40 minutes, most of which is hands-off baking time.
Ingredients
For the rice pudding
- 50g pudding rice
- 40g caster sugar
- 600ml full-fat milk
- 300ml double cream
- 1 tsp vanilla extract
- Freshly grated nutmeg, for the top
For greasing
- Butter, for greasing the dish
How to Make Delia Smith Rice Pudding
- Prepare the oven: Preheat the oven to 150°C or 130°C fan. Lightly butter a shallow ovenproof dish and set it aside.
- Mix the ingredients: Tip the pudding rice into the prepared dish and sprinkle over the caster sugar. Pour in the milk and double cream, then add the vanilla extract. Stir gently to combine.
- Add the topping: Grate a little fresh nutmeg evenly over the surface. This will form the classic lightly spiced skin as the pudding bakes.
- Bake slowly: Place the dish on the middle shelf of the oven and bake for 1½ hours. The pudding should be just set, with a pale golden skin and creamy liquid underneath.
- Rest before serving: Remove from the oven and leave to stand for 10 minutes. This allows the pudding to thicken slightly while staying beautifully creamy.
Tips
Why is my rice pudding too thick?
If it thickens too much, simply stir in a splash of warm milk before serving to loosen it to a creamy consistency.
How do I stop the rice sticking?
Stir once after the first 30 minutes of baking if your dish is very shallow. Otherwise, slow baking usually prevents sticking.
Can I make it extra creamy?
Using full-fat milk and double cream is key. Avoid low-fat substitutes as they can cause a watery texture.
Serving Suggestions
- Serve warm with a spoonful of jam
- Add stewed apples or pears on the side
- Enjoy cold straight from the fridge the next day
Storage
Room temperature
Allow the pudding to cool, then do not leave it out for more than 2 hours.
Refrigerator
Cover and store in the fridge for up to 3 days. Reheat gently with a little extra milk.
Freezing
Rice pudding can be frozen for up to 1 month, though the texture may soften slightly when thawed.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 20g
- Saturated fat: 12g
- Sodium: 90mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make rice pudding without cream?
Yes, you can use all milk instead of cream, but the pudding will be slightly less rich.
What dish size works best?
A shallow 1-litre ovenproof dish allows even cooking and a good skin on top.
Can I use short-grain rice instead of pudding rice?
Short-grain rice can be used, but pudding rice gives the creamiest result.
Is baked rice pudding suitable for children?
Yes, it is gently sweet and soft in texture, making it ideal for all ages.
Delia Smith Rice Pudding Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA classic baked rice pudding with creamy texture and a lightly golden nutmeg top. Simple, comforting and timeless.
Ingredients
50g pudding rice
40g caster sugar
600ml full-fat milk
300ml double cream
1 tsp vanilla extract
Freshly grated nutmeg
Directions
- Preheat the oven to 150°C (130°C fan) and butter an ovenproof dish.
- Add the pudding rice and caster sugar to the dish.
- Pour in the milk, cream and vanilla, then stir gently.
- Grate nutmeg over the top and bake for 1½ hours.
- Rest for 10 minutes before serving warm.
Notes
- Use full-fat dairy for the creamiest texture.
- Let the pudding rest before serving to thicken slightly.
- Leftovers reheat well with extra milk.
