Baked Rice Pudding

Name: Baked Rice Pudding
Yield: 4
Ingredients: 100g pudding rice; 50g caster sugar; 700ml whole milk; 150ml double cream; 25g butter; Freshly grated nutmeg; 1 bay leaf, optional; Jam, to serve

Creamy, slow-baked and skinned on top. Fight over the skin, then fight over the jam.

Prep: 5 mins
Cook: 2 hrs
Serves: 4
Difficulty: Easy

Method

Heat the oven to 150°C / 130°C fan / gas 2. Butter a 1 litre ovenproof dish.
Put the rice and sugar in the dish, pour over the milk and cream and stir.
Dot with butter, grate nutmeg over the top and tuck in the bay leaf.
Bake for 2 hours, stirring once after 30 minutes, until the rice is tender and a golden skin has formed.
Serve warm with a spoonful of jam.