Instructions: Preheat the oven to 150 C/300 F/gas mark 2.

Wash and drain the short grain rice and put in a 1.4 -1.7 litre (2 1/2-3 pint) buttered pie dish. Add a pinch of salt, the caster sugar and milk and stir. Sprinkle grated nutmeg or cinnmanon over the top with knobs of butter.

Bake in the centre or towards the bottom of the oven for around 2 hours. Stir in the skin that forms on the top at least once during the cooking.

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