Delia Smith’s Rice Pudding is made with pudding rice, evaporated milk, whole milk, golden granulated sugar, nutmeg, and butter. This delicious rice pudding recipe creates a comforting dessert that takes about 2 hours and 25 minutes to prepare and can serve up to 4 people.
Delia Smith Rice Pudding Ingredients
- 175ml (1 cup) pudding rice
- 410g (14.5 oz) evaporated milk
- 850ml (3½ cups) whole milk
- 40g (⅓ cup) golden granulated sugar
- 1 whole nutmeg
- 25g (2 tbsp) butter
How To Make Delia Smith Rice Pudding
- Preheat Oven: Preheat your oven to 150°C (300°F), gas mark 2.
- Prepare the Dish: Put the pudding rice and sugar into an ovenproof dish. Add the whole milk and evaporated milk. Stir everything together.
- Add Nutmeg and Butter: Grate the nutmeg over the top. Add small pieces of butter on top.
- Bake: Put the dish in the oven and bake for 2¼ hours. Stir the pudding after 45 minutes.
- Serve: The rice should be soft with creamy liquid around it and a nice skin on top. Enjoy your rice pudding!
Recipe Tips
- Grate Fresh Nutmeg: Use a grater for fresh nutmeg. It has a stronger flavor than pre-ground nutmeg.
- Stir After 45 Minutes: Stir the pudding after 45 minutes in the oven to cook it evenly and avoid skin forming on top.
- Check Thickness: If the pudding seems too runny when baking is done, let it cool a bit. It will thicken as it cools.
- Use Whole Milk: For a creamier pudding, stick with whole milk instead of lower-fat versions.
- Cool Before Serving: Let the pudding cool slightly before serving. It will set better and be easier to serve.
What To Serve With Rice Pudding?
This creamy rice pudding pairs well with fresh fruit, a sprinkle of cinnamon, a dollop of whipped cream, or a drizzle of honey. It can also be served alongside nuts, a side of berries, a few cookies, or a small piece of dark chocolate for a tasty dessert.
How To Store Leftovers Rice Pudding?
- Refrigerate: Let the leftover rice pudding cool to room temperature. Then, cover it and put it in the fridge. It will stay good for up to 3 days.
- Freeze: Cool the rice pudding completely before freezing. Put it in a freezer bag or airtight container and freeze for up to 1 month. To thaw, put it in the fridge overnight.
Delia Smith Rice Pudding Nutrition Facts
Serving Size: 1 serving (about 1 cup or 250g)
- Calories: 292
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 34mg
- Sodium: 83mg
- Potassium: 358mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 29g
- Protein: 9g
Try More Delia Smith Recipes:
- Delia Smith Victoria Sponge
- Delia Smith Chunky Apple Cake
- Delia Smith Greek Orange Cake
- Delia Smith Pancake Recipe
Delia Smith Rice Pudding
Description
Delia Smith’s Rice Pudding is made with pudding rice, evaporated milk, whole milk, golden granulated sugar, nutmeg, and butter. This delicious rice pudding recipe creates a comforting dessert that takes about 2 hours and 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 150°C (300°F), gas mark 2.
- Prepare the Dish: Put the pudding rice and sugar into an ovenproof dish. Add the whole milk and evaporated milk. Stir everything together.
- Add Nutmeg and Butter: Grate the nutmeg over the top. Add small pieces of butter on top.
- Bake: Put the dish in the oven and bake for 2¼ hours. Stir the pudding after 45 minutes.
- Serve: The rice should be soft with creamy liquid around it and a nice skin on top. Enjoy your rice pudding!
Notes
- Grate Fresh Nutmeg: Use a grater for fresh nutmeg. It has a stronger flavor than pre-ground nutmeg.
- Stir After 45 Minutes: Stir the pudding after 45 minutes in the oven to cook it evenly and avoid skin forming on top.
- Check Thickness: If the pudding seems too runny when baking is done, let it cool a bit. It will thicken as it cools.
- Use Whole Milk: For a creamier pudding, stick with whole milk instead of lower-fat versions.
- Cool Before Serving: Let the pudding cool slightly before serving. It will set better and be easier to serve.