Prepare the oven – Preheat the oven to 150°C (300°F) and allow it to fully reach temperature before baking. A low, steady heat is essential for slow absorption of the milk, helping the rice soften gradually without scorching or curdling.

Layer the base – Scatter the pudding rice evenly across the base of your ovenproof dish. Spreading it out prevents clumping and ensures every grain cooks at the same pace, giving you a smooth, even texture throughout.

Add sweetness – Sprinkle the caster sugar evenly over the rice rather than adding it to the milk. This helps the sweetness distribute gently as the pudding bakes, avoiding sugary pockets at the bottom.

Pour the milk – Slowly pour in the full-fat milk, covering the rice completely. Pouring gently keeps the rice evenly spread and stops it from gathering in one spot, which can cause uneven cooking.

Finish the top – Dot small pieces of butter across the surface, then add the vanilla extract and a light grating of nutmeg. The butter melts during baking, enriching the pudding and helping create that classic golden skin on top.

Bake patiently – Place the dish on the middle shelf of the oven and bake for 1 hour 30 minutes. During this time, the milk will slowly thicken, the rice will soften, and the pudding will develop its signature creamy centre.

Final stir check – After 45 minutes, carefully remove the dish and give it one gentle stir, lifting the rice from the bottom to prevent sticking. Return it to the oven and let it finish cooking undisturbed so the top can set naturally.