Preheat the oven: Warm the oven to a gentle heat suitable for slow baking.

Fill the dishes: Divide the pudding rice evenly between the ramekins.

Add sweetness: Sprinkle caster sugar over the rice in each dish.

Pour the milk: Add milk slowly into each ramekin, ensuring the rice is well covered.

Add flavour: Stir in vanilla if using and grate nutmeg lightly over the top.

Dot with butter: Add small pieces of butter on the surface for richness.

Create a water bath: Place ramekins in a deep baking tray and fill the tray with hot water halfway up their sides.

Bake gently: Bake until the rice is tender and the tops lightly golden.

Check consistency: After baking, the puddings should be creamy and thick, not watery.

Cool briefly: Allow puddings to rest for 5 minutes before serving warm.