Clotted Cream Rice Pudding.

Rinse 200g pudding rice in cold water and drain.
Place in a saucepan with 800ml full cream milk.
Bring to the boil and add 3 Tbs sugar.
Turn down heat to a simmer and add 3 Tbs Clotted cream.
Simmer for about 30-40 mins, stirring occasionally.
If the rice becomes too thick add a little more milk.
Cook until the rice is thick and soft.
Pour into a heat proof dish.
Sprinkle with golden caster sugar and a little nutmeg.
Place under a hot grill until browning and bubbling.
Serve with extra clotted cream and jam if liked.