Preheat the oven to 150°C (130° fan) 300°F gas 2. Lightly butter a 1.5 l ovenproof dish.

Rinse the rice under cold water, drain well and place in the dish.

Place the cream, milk, sugar and a generous grating of nutmeg in a pan. Heat gently until almost simmering, then remove from the heat and pour over the rice, stirring well.

Dot the butter over the top and cook for 1 1/2-2 hours, stirring after the first 30 minutes, (you can add an extra grating of nutmeg, if liked) until golden brown on top and with a soft, creamy texture. If the pudding seems too runny, return to the oven, checking every 15 minutes, until it is loosely creamy; the cooking time will vary, depending on the depth of the baking dish.