100g of short grain rice
75g of castor sugar
600ml of double cream
600ml of full fat milk
30g of unsalted butter
2 tea spoons of ground nutmeg
The cooking;
Cut a knob of butter and liberally grease a deep oven proof dish. Add the rice, the cream and the milk. Cut your butter into cubes and dot across the surface of the milk. Give all the content of the dish a good stir with a wooden spoon, to mix thoroughly. Finally, sprinkle on the nutmeg and put the pudding into an oven pre-heated to 150 degrees for 2 1/2 hours.
That's it. Honestly. If you want to add some currents and dried berries, or some grated lemon rind, go ahead. At least then you will feel like you've done a bit of work. But there really is no need. When rice pudding tastes this good for this little effort, it makes you wonder why anybody would go to the trouble of opening a tin.
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