Steps
- Preheat the oven to 300°F / 150°C. Butter an 850ml baking dish.
- Rinse and drain 100g of short-grain pudding rice. Put it in the dish with 50g of sugar and stir in 700ml of milk, using 2% milk.
- Add 1 pinch of grated nutmeg and 1 bay leaf. Bake uncovered for 2 hours, until the rice is tender and the pudding has only a slight wobble; remove the bay leaf.