In search of a proper rice pudding recipe, simple not gourmet!

[SpecialSnowflake]

Last minute Googling gave me all sorts of unnecessary nonsense, I just want a basic foolproof rice pudding recipe to whack in the oven and pull it out all lovely and comforting.
Short grain rice, milk, sugar, butter, nutmeg. Nothing fancy.

All the recipes I found suggested pre-cooking it on the hob, adding cinnamon (?) or vanilla pods, or all cream etc.
Madness.
Ended up cobbling a version together, however it is clearly not working, still liquid after 2.5 hours at 140... Might be ready at midnight!

Does anyone have the golden proportions for a really good rice pud?
Thank you in advance!

[TheGreenNinja]

I use the one on the packet of pudding rice - from memory it's 50g of rice (obviously I triple that, no point making piddling amounts of rice pud!), 25g of sugar, 1 pint of milk and a knob of butter.
If it's not thickening up in the oven, you can always stick it in a pan and cook it on the hob, stirring. I make it like that sometimes if I've forgotten to get it ready in time to oven-cook, takes about 30-40 minutes.

[Oswin]

I put a thick layer of rice in a dish add an inch or so of water and put in the oven for ten mins till it soaks up the water.
I add a tin of thick cream, or a pot of double cream, three spoons of sugar. And then milk till it nears the top.

I put the dish on a tray in case of overspill. Sprinkle nutmeg.
Put in the oven at 180 for an hour.

[Jimmytaughtmethatone]

I always use a mixture of evaporated milk and that jersey full fat milk, makes it more indulgent. As for ratios etc, ninjas spot on. Also, amen to tripling the recipe maybe quadruple it?!

[Katymac]

An ounce and a half of pudding rice, 1 pint of fullfat milk, 1-2 tablespoons of brown sugar

In a deep dish - in a medium oven for an hour or so

[LBOCS2]

Delia is my absolute go-to for staples like this.

Here.

[TheGreenNinja]

also a bonus of making it on the hob is that you don't get any manky skin forming.

[SpecialSnowflake]

Ninja you should've heard the "Doh!" I said when I read your post and then checked my rice packet!

Thank you.

Am noting everyone's RPud preferences and will just have to test out each one won't I... what a hardship-

Thanks!

[TeacupDrama]

Handful of rice 1-2 tablespoon sugar grating of nutmeg, fill to top of dish with full fat milk, about a pint and 1/4 easier if done on oven shelf , cook long and slow about gas mark 2for a couple of hours until nice brown skin lovely and creamy and easy

My DD prefers a handful of raisins or dried cranberries in it but not necessary.

[4merlyknownasSHD]

Cover the bottom of a 2 pint casserole with rice (probably about 2 heaped tablespoons), 1.5 tablespoons of sugar, 2 pints of milk. Dob a few little bits of butter on the surface and grate some nutmeg over the top. 2 hrs on gas 4 until a nice brown skin on top.

To my mind, best left until cold before serving.