This classic baked rice pudding is comfort food at its simplest: creamy milk, tender grains of rice, and a lightly caramelised skin on top. The flavour is gently sweet with warm nutmeg, and the texture is softly set, spoonable, and rich without feeling heavy. It is an easy, beginner-friendly bake with mostly hands-off time in the oven. Total time is about 2 hours 30 minutes, with just 10 minutes of prep.
Ingredients
For the rice pudding
- 75g pudding rice (short-grain)
- 1.2 litres whole milk
- 50g caster sugar
- 1 tsp vanilla extract (optional)
- Pinch of fine salt
- 15g unsalted butter
- Freshly grated nutmeg, to finish
Optional toppings (to serve)
- Jam or fruit compote (raspberry and strawberry are especially good)
- Stewed apples or pears
- A drizzle of double cream or a spoon of Greek yogurt
- Extra nutmeg or a sprinkle of cinnamon
How to Make This Rice Pudding
Oven preparation
- Prepare the oven: Preheat the oven to 150°C (130°C fan). Place a shelf in the middle of the oven so the pudding cooks evenly and the top colours gently.
- Choose the right dish: Use a shallow, ovenproof dish around 1.5 litre capacity. A wider dish gives you more of that lovely golden skin.
- Butter the dish: Lightly grease the base and sides with a little of the butter to help prevent sticking and encourage a nicer edge.
Mixing
- Add the rice: Tip the pudding rice into the prepared dish and spread it out evenly.
- Pour in the milk: Add the whole milk, then stir in the caster sugar, vanilla (if using), and a pinch of salt.
- Finish the top: Dot the surface with the remaining butter and grate a little nutmeg over the top.
Baking
- Bake low and slow: Place the dish in the oven and bake for 2 hours to 2 hours 20 minutes, depending on your dish and how hot your oven runs.
- Stir once early on: After 30 minutes, carefully remove the dish and give it one gentle stir. This stops the rice settling in a thick layer at the bottom.
- Let the skin form: Return to the oven and bake without further stirring. The pudding is ready when the rice is tender, the mixture is creamy, and the top is golden with a set skin.
Cooling
- Rest before serving: Let the pudding stand for 10 minutes. It will thicken slightly as it cools, making it easier to spoon.
- Decide your texture: Serve warm for a creamier bowl, or cool fully for a more set, sliceable pudding.
Assembling and serving
- Spoon and top: Serve into warm bowls and finish with an extra pinch of nutmeg, a spoon of jam, or a little cream if you like.
- Keep the skin intact (optional): If you love the skin, use a large spoon and scoop down through the pudding so each serving gets a little of the golden top.
Tips
Why is my rice pudding still runny after baking?
It thickens as it cools, so always give it a 10 minute rest before judging. If it is still very loose, bake for another 10 to 15 minutes and check again. Using a deeper dish can also make it take longer to set.
How do I stop the rice settling at the bottom?
That single stir at the 30 minute mark makes a big difference. Stir too often and you will lose the skin, but one early stir helps the grains stay evenly suspended.
What if the top is browning too quickly?
Some ovens brown aggressively, especially with a shallow dish. Cover loosely with foil for the remaining bake, then uncover for the last 10 minutes if you want to deepen the colour.
How do I get a thicker, creamier texture?
Use whole milk and bake gently at the lower temperature. If you prefer it extra rich, replace 100ml of the milk with double cream, or stir a tablespoon of cream into each bowl when serving.
Serving Suggestions
- Warm with a spoon of raspberry jam and extra nutmeg
- With stewed apples and a sprinkle of cinnamon
- Chilled with fresh berries
- With a drizzle of cream for a more indulgent dessert
Storage
Room temperature
Let it cool, then keep it out for up to 2 hours at room temperature. After that, refrigerate for safety.
Refrigerator
Cover the dish tightly or transfer to an airtight container and refrigerate for up to 3 days. The pudding will thicken as it chills. Reheat gently in the microwave in short bursts, or in a low oven covered with foil until hot throughout.
Freezing
Freeze in portions in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently. The texture can become slightly less silky after freezing, but it is still very good.
Nutrition
- Calories: 224 kcal
- Carbohydrates: 28 g
- Protein: 7 g
- Fat: 9 g
- Saturated fat: 5 g
- Sodium: 100 mg
Nutrition values are estimates and will vary depending on ingredients and portion size.
FAQs
Can I make baked rice pudding with regular rice instead of pudding rice?
Pudding rice (short-grain) gives the creamiest result because it releases starch slowly as it bakes. In a pinch you can use arborio rice, but avoid long-grain rice as it tends to stay separate and will not give the same soft, spoonable texture.
Why did my rice pudding curdle or look grainy?
This usually happens if the oven temperature is too high or the pudding boils too hard. Bake low and slow, and avoid placing the dish too close to the top of the oven. Whole milk also helps keep the texture smooth.
How do I get a proper skin on top?
Use a wide, shallow dish and avoid stirring during the final hour of baking. Dotting the surface with butter also helps the top colour and set into that classic golden skin.
Can I make this rice pudding ahead of time?
Yes. Bake it, cool completely, then cover and refrigerate for up to 3 days. Reheat gently, covered, so the top does not dry out, or serve cold for a firmer set.
How do I stop rice pudding from drying out in the oven?
Make sure you are using enough milk and baking at a gentle temperature. If your oven runs hot or the dish is very shallow, cover loosely with foil for part of the bake, then uncover at the end to brown the top.
Delia Smith-Style Baked Rice Pudding
Course: DessertCuisine: BritishDifficulty: Easy6
servings10
minutes2
hours20
minutes150
minutes224
kcal2
hours30
minutesA traditional British baked rice pudding with a creamy middle and a delicate golden skin. Easy, comforting, and perfect served warm with a dusting of nutmeg.
Ingredients
75g pudding rice (short-grain)
1.2 litres whole milk
50g caster sugar
1 tsp vanilla extract (optional, but lovely)
Pinch of fine salt
15g unsalted butter
Freshly grated nutmeg, to finish
Directions
- Preheat the oven to 150°C (130°C fan). Place a shelf in the middle of the oven.
- Add the pudding rice to a lightly buttered baking dish (about 1.5 litre capacity). Pour over the milk, then stir in the sugar, vanilla (if using), and salt.
- Dot the surface with the remaining butter and grate a little nutmeg over the top.
- Bake for 2 hours to 2 hours 20 minutes, stirring once after 30 minutes to stop the rice settling. Continue baking until the rice is tender and the top is golden.
- Rest for 10 minutes before serving so it thickens slightly. Serve warm, or cool completely for a firmer set.
Notes
- For the best skin, avoid stirring during the final hour.
- If the top browns too quickly, cover loosely with foil for the remaining bake.
- Milk temperature affects timing. If using fridge-cold milk, allow a little extra baking time.
