Preheat the oven to 150ºC/300ºF/Gas mark 2

Put the rice into a sieve and rinse under a cold water tap

Drain off excess water and put the rice into a shallow, wide oven-proof dish

Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan

Put the saucepan on a medium heat and stir until the sugar has dissolved

Remove from the heat and carefully pour the liquid over the rice and give it a little stir

Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top

Allow to cool for a few minutes before serving