Rice pudding always brings me back to cold school nights and the sound of rain on the windows. Mum would make it in the old enamel pan — the one with the chips around the edge — and by the time it was bubbling and golden, we’d be fighting over the skin on top. She always let me scrape the spoon, though. That thick, creamy layer was better than any pudding packet, hands down.
Delia’s version is that same kind of comforting, milky, stick-to-your-ribs sort of dessert. Nothing flashy. Just slow-cooked rice, warm milk, golden raisins, and that quiet kind of sweetness that makes you feel safe. I still stir mine with an old wooden spoon that’s seen better days, and every bite feels like it belongs to another time.
Why You’ll Love It
- Cozy and nostalgic. It’s like wrapping yourself in a blanket from the inside out.
- Easy pantry ingredients. You’ve probably already got everything in the cupboard.
- Mildly sweet, not cloying. Just enough sugar to satisfy without going overboard.
- Golden raisins make it feel special. They plump up like little jewels in the milk.
- Flexible serving. Eat it warm and creamy, or chilled and firmer the next day.
- Comfort food that’s cheap as chips. And somehow feels fancy anyway.
Ingredients
- 1½ cups cold water
- ¾ cup uncooked white rice (short grain if possible, but any will do)
- 2 cups milk, divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 egg, beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
How to Make It
Start softening your rice:
Bring the water to a gentle boil in a medium saucepan. Add the rice and stir once or twice. Reduce heat, cover it up, and let it simmer low for about 20 minutes. You want the water mostly absorbed and the rice soft.
Build the base of the pudding:
Transfer the cooked rice to a clean pot. Add in the sugar, salt, and 1½ cups of the milk. Stir over medium heat, and let it slowly come together — about 15 minutes, give or take. It’ll start to look thick and cozy.
Enrich it with egg and raisins:
In a small bowl, whisk the remaining ½ cup milk with the beaten egg. Slowly pour this into the pot, stirring constantly so it doesn’t scramble (I learned that one the hard way). Add the golden raisins too — they’ll plump up as the heat works its magic.
Finish with butter and vanilla:
Cook everything together for another 2 minutes or so, just until it thickens into a proper pudding texture. Stir in the butter and vanilla at the end. The scent is outrageous at this point — milky and mellow and just the tiniest bit caramelly.
Serve it your way:
Ladle it into bowls and eat warm, or chill it down if you prefer a thicker, firmer texture. Either way, a sprinkle of cinnamon or nutmeg on top doesn’t hurt. I’ve even added a dollop of jam or a splash of cream when I was feeling extra.
Common Mistakes and How to Dodge Them
Why is my rice still chewy?
You may not have simmered it long enough in the first step. Let it go a bit longer — add a splash of water and cover again if needed.
Why did my egg curdle?
Too hot, too fast. Always temper your egg by mixing it with cold milk, and then slowly whisk it into the warm pudding.
My pudding’s too thin — what now?
Keep simmering gently with the lid off. It’ll thicken up as the starch from the rice releases.
It’s too sweet / not sweet enough.
This one’s totally adjustable. Taste as you go — you can always add a touch more sugar or balance it with extra milk.
Storage and Reheating
Fridge:
Let leftovers cool fully, then store in an airtight container. Keeps for 2–3 days. It’ll firm up as it chills.
Freezer:
Technically yes, but the texture gets a bit funny. I’d only freeze it if you really need to.
Reheat in the microwave:
Add a splash of milk, cover loosely, and heat in short bursts — 30 seconds at a time, stirring in between.
On the stove:
Gently warm in a small pot with extra milk to loosen it. Stir often so it doesn’t stick.
Frequently Asked Questions
Can I make this without eggs?
Yep! Just skip the egg and reduce the milk a touch. It’ll be less custardy but still lovely.
Can I use brown rice or Arborio?
You can, but it’ll change the texture and need longer cooking. Arborio gives a nice creaminess, though!
Can I swap the raisins?
Of course. Use sultanas, chopped dates, dried cranberries — or leave them out altogether if they’re not your thing.
Can I add cinnamon or nutmeg?
Definitely. A pinch stirred in or sprinkled on top takes it to another level.
Nutrition Facts (Per Serving):
- Calories: 99
- Fat: 2g
- Carbs: 17g
- Sugar: 11g
- Protein: 3g
- Sodium: 89mg
More Delia Smith Recipe:
Delia Smith Rice Pudding
Description
A creamy, nostalgic rice pudding simmered slowly with milk, golden raisins, vanilla, and just the right touch of sweetness — pure comfort in a bowl.
Ingredients
Instructions
- Boil rice in water until tender, about 20 mins.
- Stir in sugar, salt, and 1½ cups milk. Simmer gently for 15 mins.
- Mix remaining milk with egg and stir into pudding with raisins.
- Cook 2 more mins, stirring constantly.
- Finish with butter and vanilla. Serve warm or chilled.
Notes
- Use a nonstick or heavy pot to avoid burnt bottoms.
- Add cinnamon or nutmeg if you fancy warming spices.
- Stir gently and often for the creamiest texture.
- It thickens as it cools — loosen with a splash of milk if reheating.