Baked rice pudding, cooked very slowly until it is very creamy inside with a nice golden crust and slightly crisp edges.
1. Preheat the oven to 150˚C. Grease a 4-cup ovenproof dish.
2. Put the rice and sugar in the dish and add the milk and vanilla. Mix well and leave to soak for 30 minutes.
3. Add the butter in small pieces and sprinkle over the nutmeg.
4. Bake for 2–3 hours, stirring two to three times in the first hour.