1 pint (570 ml) whole milk (sterilised or Channel Island)
40 g golden granulated or caster sugar
1 whole nutmeg
25 g butter
A round ovenproof dish, 9 inch in diametre and 2 inches deep, lightly buttered.
What you do
Pre-heat the oven to gas mark 2, 300°F (150°C).
Mix the evaporated milk and whole milk together in a jug.
Place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir.
Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks.
Put the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes.
Put the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them
