Just like my English grandmother used to make… Rich and creamy, not too sweet and perfect as an after supper treat. You could dress this up with some raisins if you like (even soak them in a little whiskey to plump them up).

Ingredients
3 Tbsp (40g) butter
½ cup (100g) short grain rice (Like Arborio)
¼ cup (75g) sugar
4 cups (1L) milk
½ cup (150mL) 35% cream
1 tsp vanilla
pinch salt
freshly grated nutmeg

Method:

Preheat oven to 285ºF (140ºC)
Melt the butter in a heavy-based stovetop / ovenproof casserole over a medium heat. Add rice and stir to coat. Add sugar, stirring until dissolved, continue stirring until the rice swells and becomes sticky.
Pour in the milk and stir constantly so no lumps form. Add the cream and vanilla and bring the mixture to a simmer. Give the mixture a stir remove from the heat and grate the nutmeg over the surface. Bake for 1-1½ hours and cover with a lid if the top browns too quickly.
Once the pudding only just wobbles in the centre, it's ready.
Serve warm or at room temperature… or cold, maybe with some Maple Syrup on top.