Place rice and sugar in a pan with ¼ of the milk

Slowly bring to the boil stir to ensure it doesn't stick to the bottom

When the milk starts looking creamy add another ¼ pint of milk and do same. Turn heat up to bring to the boil, then down to simmer until thickening then add more milk

When all of the milk has been added and the pudding is simmering, add the butter and grate in the nutmeg - about a ¼ tsp

Now you must turn down heat very low and let it simmer slowly for 15 minutes

Turn off the heat, place and lid on the pan and leave for over an hour.

Now the rice should have absorbed all of the milk and be thick and luscious serve plain, or with jam or preserves. It's also great with stewed fruit

If you want to eat immediately after cooking, extend the cooking time by another 15 minutes