Creamy Baked Rice Pudding

Ingredients

1.	In a sauce pan, add the milk and sugar
2.	Slice the vanilla pod down the middle, and scrape out the seeds and add to the milk, then throw in the pod as well
3.	Heat the milk until bubbles appear around the edges, simmering not boiling
4.	Turn off the heat. In a jug, beat the egg yolk and add a little of the warm milk beating as you do to temper it
5.	Add a little more of the hot milk, whisk briskly, then put the eggy milk back into the sauce pan and stir through
6.	Leave the milk to one side for 10 minutes to cool a little and the vanilla flavours develop
7.	Pre-heat the oven to 140°C / 275°F / Gas Mark 1
8.	Take an oven proof dish, and place it on the hob over a low heat and melt the butter
9.	Pour in the rice, and stir to ensure it is coated
10.	Take the vanilla pod out of the milk, and pour milk in the oven dish with the rice
11.	Cook on the hob for a few minutes or until the rice starts to swell, then grate over a little nutmeg
12.	Bake the pudding for 2 hours or until it is set, but with a little wobble still
13.	Serve hot or cold