Preheat your oven to 180°C/fan 160°C/Gas Mark 4.
Use the butter to grease the inside of a shallow pie dish.
Rinse the rice under cold water and drain.
Pour the milk, double cream and vanilla into a saucepan and bring to the boil. Add the rice, clotted cream and sugar and give it a good stir.
Tip into the buttered pie dish, and if you’re feeling extra naughty dollop a few extras blobs of clotted cream onto the top. Sprinkle with nutmeg and a little cinnamon and get it in the oven.
Bake for 15 minutes then lower the temperature to around 160°C/fan 140°C/Gas Mark 3 and cook for a further hour until golden on top and tender and thick inside.
Remove from the oven and serve warm or hot, with your choice of thick fruity jam.
