Rice pudding

This old staple can be made from any short grained rice and can be made by bubbling slowly on a low heat in a pan on the hob, or baked in an oven to give a lovely nutmeg flavoured topping. 

Ingredients
2 tablespoons of Arborio rice
1 pint of full cream milk
1 tablespoon of sugar
Half a teaspoon of nutmeg

Method
Place all the ingredients into a roomy ovenproof bowl and bake for an hour or so in a moderate oven, 150° C until thick and creamy with a delightfully browned skin.

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