Caramel Rice Pudding

Wash the rice well and drain.

Mix with remaining ingredients and put in a buttered baking dish and bake in a slow oven 140 C for 2 - 2 1/2 hours, until rice is tender and creamy.

Stir every 30 minutes during cooking and add more milk if necessary.

When ready, the milk and cream should be a rich, caramel cream and a golden crust should have formed.

Serve hot or cold.

This can be cooked in individual dishes if wished and just eat from them.

You can use brown, raw or demerara sugars.