15g/½oz/1 tbsp butter, plus extra to grease
125g/4oz/½ cup short-grain rice
1.2 litres/2 pints/5 cups milk
50g/2oz/¼ cup caster (superfine)sugar
1 cinnamon stick
freshly grated nutmeg to taste
1 Preheat the oven to 170°C/325°F/Gas 3. Lightly butter a large ovenproof dish.
2 Put the rice, milk, sugar and cinnamon stick in the dish and stir well. Grate the nutmeg over the top and dot with butter.
3 Bake in the middle of the oven for 1½ hours or until the top is golden brown and the rice is tender and creamy.