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!

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.

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.

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?!

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

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

Here.

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

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!

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.

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.