Jersey Milk Rice Pudding with Cinnamon

Preheat your oven to 150°C (300°F/Gas Mark 2).

Rinse the pudding rice under cold water to remove excess starch.

In a saucepan, combine the rinsed rice, Jersey milk, sugar, cinnamon, and butter.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.

Pour the mixture into an oven-safe dish.

Grate a pinch of nutmeg over the top (optional).

Bake in the preheated oven for 1 hour 30 minutes, or until the rice is tender and the pudding has a slightly golden skin. Stir halfway through to prevent a skin from forming and to ensure even cooking.

Remove from the oven and let it cool slightly before serving.

For an extra creamy texture, stir in the double cream after baking while the pudding is still warm.