|¼||cup (55 g/2 oz) short-grain rice|
|1⅔||cups (410 ml/13 fl oz) milk|
|1½||tablespoon caster sugar|
|¾||cup (185 ml/6 fl oz) cream|
|¼||teaspoon vanilla essence|
|¼||teaspoon freshly grated nutmeg|
1. Preheat the oven to slow 150C (300F/Gas 2). Butter a 1 litre oven-proof dish. Mix together the rice, milk, caster sugar, cream and vanilla essence and pour into the dish. Dust the surface with the nutmeg and float the bay leaf on top.
2. Bake the rice pudding for 3 hours, by which time the rice should have absorbed most of the milk and be creamy in texture with a brown skin on top.