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Delia Smith Old-fashioned Rice Pudding Recipe

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.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting time 15 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Oven

Method
 

  1. Preheat your oven to 140°C (275°F).
  2. Prepare the dish: Butter a 1.2-litre (2-pint) ovenproof dish.
  3. Add the rice, sugar, and milk to the dish.
  4. 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.
  5. Pour in the cream and stir gently.
  6. Grate a generous amount of nutmeg over the top.
  7. Dot with the knob of butter in small pieces across the surface.
  8. Place the dish in the centre of the oven and bake uncovered for about 2½ hours.
  9. Stir gently once after the first hour, then leave it undisturbed for the rest of the cooking time so the skin forms.
  10. 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

My Tips to Make the Best Delia Smith Old-fashioned Rice Pudding
  • 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