Easy Peasy Rice Pudding

This recipe is the easiest in the world. My parents made it at least once a week and I remember even eating it cold for breakfast if there was some left over in the fridge! I'll always add a rice pudding if the oven's on and its a good way of using up milk if there's an excess in the fridge.

2 cups milk

1/4 cup cream* optional

4 heaped dessert spoons of rice (preferably, but not necessarily arborio)

1 Tbs brown sugar

1 Tbs raisins (or sultanas)

1 tsp vanilla extract

Nutmeg

Mix all ingredients in a small ovenproof dish and sprinkle the top with nutmeg. Then put it in the oven at approximately 160•C and cook for 45 minutes or so, stirring two or three times. The pudding is cooked when the liquid has reduced and it looks creamy and delicious. Best served with vanilla ice cream.