Whenever I think of comfort food from my childhood, one dish that always floats to the top is Delia Smith’s Old-fashioned Rice Pudding. I remember my grandmother making it on cold winter afternoons. She would place the dish in the oven just after lunch, and by the time evening rolled in, the house would be filled with the gentle aroma of warm milk, nutmeg, and that soft hint of vanilla. It was always served warm, straight from the baking dish, with a golden skin on top and a sprinkle of brown sugar.
Years later, I stumbled upon Delia Smith’s version, and it felt like stepping right back into my grandmother’s kitchen. Her take on this traditional dessert is as close to the nostalgic original as it gets. It’s not fancy, but that’s exactly what makes it so special. It’s simple, slow-cooked, and deeply soothing, exactly what a rice pudding should be.
This recipe has become a personal favourite, not just because it reminds me of home, but because it always brings people together. Whether I’m making it for a dinner party or just a quiet Sunday at home, it’s always received with warmth and appreciation. There’s something incredibly heartening about a dessert that’s been passed down through generations and still manages to delight every time it’s served.
If you’ve never tried homemade rice pudding, Delia’s recipe is the perfect place to start. It’s easy, forgiving, and oh so rewarding. And if you grew up with a version of this dessert, you’ll likely find that this one comes very close to what you remember. That’s the magic of Delia, she takes the familiar and makes it shine.
What is Delia Smith Old-fashioned Rice Pudding?
Delia Smith’s Old-fashioned Rice Pudding is a classic British dessert made by baking pudding rice in whole milk with a touch of cream, sugar, and nutmeg. It’s slowly cooked in the oven until the rice becomes tender and the top turns golden with a delicate skin. The flavor is rich yet simple, with a comforting texture that’s both creamy and slightly thick. This version stays true to the traditional recipe, embodying the warmth and nostalgia of a time-tested dessert.
Why You Should Try This Recipe?
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It’s a comforting and budget-friendly dessert
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Requires minimal ingredients and prep time
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The slow baking process creates deep flavor and a perfect texture
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It’s easy to scale up for gatherings or family meals
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Great for both kids and adults
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Perfect make-ahead dessert that tastes even better the next day.
Ingredients Needed to Make Delia Smith Old-fashioned Rice Pudding
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100 g (3½ oz) pudding rice
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750 ml (1¼ pints) full-fat milk
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300 ml (½ pint) single cream
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40 g (1½ oz) caster sugar
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1 whole vanilla pod (or 1 tsp vanilla extract)
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A good grating of fresh nutmeg
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A small knob of butter
Instruction to Make Delia Smith Old-fashioned Rice Pudding
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Preheat your oven to 140°C (275°F).
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Prepare the dish: Butter a 1.2-litre (2-pint) ovenproof dish.
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Add the rice, sugar, and milk to the dish.
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Slice the vanilla pod lengthways, scrape out the seeds, and stir both seeds and pod into the mixture. If using extract, just add it now.
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Pour in the cream and stir gently.
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Grate a generous amount of nutmeg over the top.
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Dot with the knob of butter in small pieces across the surface.
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Place the dish in the centre of the oven and bake uncovered for about 2½ hours.
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Stir gently once after the first hour, then leave it undisturbed for the rest of the cooking time so the skin forms.
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Check for doneness: The pudding should be creamy, with the rice tender and a golden skin on top. Serve warm or let it cool slightly.
Delia Smith Old-fashioned Rice Pudding
Equipment
- Oven
Ingredients
- 100 g 3½ oz pudding rice
- 750 ml 1¼ pints full-fat milk
- 300 ml ½ pint single cream
- 40 g 1½ oz caster sugar
- 1 whole vanilla pod or 1 tsp vanilla extract
- A good grating of fresh nutmeg
- A small knob of butter
Instructions
- Preheat your oven to 140°C (275°F).
- Prepare the dish: Butter a 1.2-litre (2-pint) ovenproof dish.
- Add the rice, sugar, and milk to the dish.
- Slice the vanilla pod lengthways, scrape out the seeds, and stir both seeds and pod into the mixture. If using extract, just add it now.
- Pour in the cream and stir gently.
- Grate a generous amount of nutmeg over the top.
- Dot with the knob of butter in small pieces across the surface.
- Place the dish in the centre of the oven and bake uncovered for about 2½ hours.
- Stir gently once after the first hour, then leave it undisturbed for the rest of the cooking time so the skin forms.
- Check for doneness: The pudding should be creamy, with the rice tender and a golden skin on top. Serve warm or let it cool slightly.
Notes
- Use pudding rice, not long-grain or basmati
- Whole milk gives the best creamy texture: avoid skimmed
- Don’t skip the butter and nutmeg on top, it adds richness and aroma
- Stir only once, early in the baking, to help the rice distribute evenly
- Let it rest for 10–15 minutes before serving for best consistency
- Leftovers are delicious cold the next day with a little extra cream
Nutritional Value (Per Serving, Approximate)
- Calories: 280
- Protein: 6g
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 37g
- Sugar: 18g
- Fiber: 0.5g
- Calcium: High
What Goes Well with Delia Smith Old-fashioned Rice Pudding
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A spoonful of raspberry or strawberry jam
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A dollop of stewed rhubarb or poached plums
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Cinnamon-sprinkled apple compote
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A splash of cold cream or evaporated milk
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Caramel sauce or maple syrup drizzle
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A dusting of brown sugar before serving
My Tips to Make the Best Delia Smith Old-fashioned Rice Pudding
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Use pudding rice, not long-grain or basmati
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Whole milk gives the best creamy texture: avoid skimmed
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Don’t skip the butter and nutmeg on top, it adds richness and aroma
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Stir only once, early in the baking, to help the rice distribute evenly
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Let it rest for 10–15 minutes before serving for best consistency
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Leftovers are delicious cold the next day with a little extra cream
Easy Variations of Delia Smith Old-fashioned Rice Pudding
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Coconut twist: Replace some milk with coconut milk
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Citrus touch: Add lemon or orange zest to the milk
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Spiced version: Add cinnamon or cardamom to the mix
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Dried fruits: Stir in raisins, sultanas, or chopped dates before baking
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Chocolate lovers: Mix in cocoa powder or chocolate chips
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Vegan version: Use plant-based milk and vegan butter
Best Way to Store Delia Smith Old-fashioned Rice Pudding
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In the fridge: Store in an airtight container for up to 3 days
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Reheating: Warm in a saucepan over low heat with a splash of milk to loosen
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Freezing: Not recommended, as the texture can become grainy
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Serving leftovers: Tastes great cold or reheated with a bit of cream or jam
Nutritional Value (Per Serving, Approximate)
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Calories: 280
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Protein: 6g
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Fat: 11g
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Saturated Fat: 6g
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Carbohydrates: 37g
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Sugar: 18g
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Fiber: 0.5g
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Calcium: High
FAQs
Can I use regular rice instead of pudding rice?
Pudding rice is preferred for the right texture, but arborio rice can be used as a backup.
Do I need to stir it often while baking?
No, just stir once after the first hour. Let it sit undisturbed so the skin forms.
Can I make it ahead of time?
Yes, you can prepare it a day in advance. Reheat with a little milk before serving.
How do I avoid it becoming too thick?
Use the full amount of liquid and don’t overbake. If it thickens too much, stir in a little warm milk.
Conclusion
Delia Smith’s Old-fashioned Rice Pudding has become my go-to dessert when I’m in the mood for something warm, simple, and soul-soothing. It’s the kind of recipe that brings comfort with every spoonful. Every time I make it, I’m instantly transported back to my grandmother’s kitchen, sitting by the window with a warm bowl in my hands and the scent of vanilla and nutmeg floating in the air.
What I love most is how this pudding asks for so little but gives so much. With just a few ingredients and a little patience, you get a dessert that feels like a hug in a bowl. It’s soft, creamy, and gently sweet exactly what I need after a long day or during a cozy night in. And if you’re someone who finds joy in traditional desserts, this one will hit all the right notes.
Over time, I’ve played around with variations, like adding citrus zest or a handful of dried fruit, but honestly, the classic version still wins my heart. That golden skin that forms on top? That’s my favorite part. I even find myself sneaking spoonfuls straight from the fridge the next morning. It’s that good.
So if you’ve never made rice pudding from scratch before, let this be the recipe you start with. It’s straightforward, incredibly satisfying, and full of old-world charm. Whether you’re making it for yourself or for your family, I promise it’ll be remembered long after the last bite.
And for me, that’s the beauty of a dish like this, it doesn’t just fill your belly. It fills your heart.
