Delia Smith Rice Pudding Recipe

This definitive Delia Smith Rice Pudding Recipe achieves the holy grail of nursery food: a golden, nutmeg-flecked skin resting atop a pool of ultra-creamy rice. By combining evaporated milk with whole milk and baking slowly for over two hours, it transforms humble grains into a rich, caramel-scented masterpiece that requires almost zero active effort.

Delia Smith Rice Pudding Ingredients

The Grains & Sweetener:

• Pudding Rice: Measured to the 175ml level in a glass jug (approx. 6 oz). Short-grain “pudding” rice is essential for releasing the starch that thickens the milk.
• 40g Golden Granulated Sugar: The golden variety adds a subtle toffee note that white sugar lacks.

The Dairy Blend:

• 410g Evaporated Milk: The secret weapon. It provides a concentrated creaminess and caramelized flavor without the expense of double cream.
• 850ml Whole Milk: Do not use semi-skimmed; you need the fat for the luxurious texture.
• 25g Butter: Cut into flecks to dot the top, aiding in the formation of the delicious skin.

The Spice:

• 1 Whole Nutmeg: Grated generously. The fresh spice creates the signature crust and aromatic warmth.

How To Make Delia Smith Rice Pudding

1. Prep the Oven: Preheat the oven to a low 150°C (Gas mark 2). Generously butter a 1.4-liter (2 ½ pint) ovenproof pie dish or casserole dish.
2. Combine Base Ingredients: Place the measured pudding rice and the sugar directly into the buttered dish. Pour in both the whole milk and the tin of evaporated milk. Give it all a thorough stir to dissolve the sugar and distribute the rice.
3. Season: Grate the entire whole nutmeg over the surface of the milk. It will look like a lot, but the flavor mellows during the long bake. Finally, dot the surface with little flecks of the butter.
4. First Bake: Carefully place the dish on the center shelf of the preheated oven. Bake for 45 minutes.
5. The Stir: After 45 minutes, slide the shelf out. Give the pudding a good stir. This creates a creamy consistency and ensures the rice doesn’t clump into a solid block at the bottom.
6. Final Bake: Return the dish to the oven and bake for a further 1 ½ hours (total time 2 ¼ hours). Do not stir again.
7. Serve: The pudding is ready when the grains are swollen and soft, surrounded by creamy liquid, and covered by a dark golden, wobbling skin. Serve hot.

Recipe Tips

• The “Skin” Controversy: This recipe is designed to create a thick, traditional skin (which many consider the best part). If you absolutely hate the skin, stir the pudding every 30 minutes throughout the cooking process, but you will lose the caramelized top.
• Don’t Wash the Rice: Unlike savory rice dishes, you want the surface starch here. It thickens the milk into a custard-like consistency.
• Liquid Ratio: It will look very liquidy when it comes out of the oven (“pools of creamy liquid,” as Delia says). This is correct. As it cools even slightly, the rice continues to absorb the milk. If you overcook it until dry, it will be solid like a cake.
• Evaporated Milk: This ingredient adds a unique “cooked milk” flavor that distinguishes classic British rice pudding from stove-top vanilla versions. Don’t swap it for fresh cream if you want the authentic taste.

What To Serve With Rice Pudding

• Dollop of Jam: A classic spoonful of strawberry or raspberry jam in the center.
• Stewed Plums: The acidity of dark fruit cuts through the creamy sweetness.
• Pouring Cream: For the ultimate indulgence, pour cold cream over the hot pudding.
• Prunes: Soaked prunes are a traditional winter accompaniment.

How To Store Rice Pudding

• Refrigerate: Once cool, cover and refrigerate for up to 3 days. It will set into a solid block.
• Reheat: To reheat, scoop portions into a saucepan or microwave bowl and stir in a splash of milk to loosen the texture back to a creamy consistency.
• Freeze: Not recommended. Rice tends to become chalky and the dairy sauce can split when frozen and thawed.

Delia Smith Rice Pudding Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 45g
• Protein: 12g
• Calcium: 400mg

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Pesto Rice Recipe
• Delia Smith Turkey Curry​ Recipe
• Delia Smith Mushroom Risotto Recipe