British Rice Pudding

Rinse 120 g of round-grain rice until the water runs clear and drain well. Butter a heatproof baking dish with a capacity of about 1.5 L.

Pour the rice into the dish, add 80 g of sugar and a pinch of salt, then pour in 1000 ml of milk and stir to combine.

Sprinkle the surface evenly with 0.25 tsp of ground nutmeg and dot the top with 30 g of butter, cut into small pieces.

Place the dish in an oven preheated to 150°C and bake for 2 hours 15 minutes.

After 45 minutes, gently stir the rice into the milk mixture, then return the dish to the oven and continue baking without stirring again, so a golden crust can form.

Remove the pudding once the rice is very tender and the centre just barely wobbles; let it stand for 10 minutes. Serve warm or at room temperature, with 100 g of jam on the side, if desired.