Baked rice pudding

INGREDIENTS

15g butter
½ cup (100g) short-grain rice
2½ cups (625ml) milk
1 cup (250ml) cream
¼ cup caster sugar
Pinch salt
1 teaspoon vanilla extract
Freshly grated nutmeg

METHOD

Preheat oven to 160°C / 140°C fan-forced.

Melt butter in a medium saucepan over medium heat. Add rice and cook, stirring 1 minute to coat rice with butter.

Add milk, cream, sugar and salt and bring just to a boil.

Pour rice and milk mixture into 1.5 litre baking dish; stir in vanilla.

Place dish in a larger baking dish and pour boiling water into larger dish to come half way up the sides of the rice pudding.

Grate fresh nutmeg over surface of rice pudding and transfer to preheated oven. Bake 1½ to 2 hours, stirring every 30 minutes.