[from Edmonds Cookery Book - first edition recipe, with variations]
Serves 4 [I halve it and it serves me - but this is ultimate comfort food]
5 Tb short grain rice
2 Tb sugar
3 cups milk
2 to 3 drops vanilla essence
¼ tsp nutmeg
Place rice and sugar in the bottom of an ovenproof dish.
Add milk and vanilla. Mix well.
Sprinkle nutmeg over the surface. [or grate fresh nutmeg - my preference!]
Bake at 150ºC for 2 hours, stirring two or three times in first hour.
OR: bake at 70ºC overnight, or all day.