Step 1

Preheat the oven to 325° F (165° C). Lightly butter a 4x6 or a 5x5-inch baking dish.

Step 2

In a medium-sized bowl, whisk together the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla.

Step 3

Stir in the rice and pour into a small baking dish.Pro Tip: I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish which will yield a thinner pudding and may bake faster.

Step 4

Boil a kettle of water to make a water bath. Place the baking dish with the rice pudding into a larger baking pan. I use either an 8x8-inch pan or an 8 or 9-inch round pan. Pour the boiling water into the larger pan until it reaches halfway up the sides of the rice pudding dish.Place the pan on a rimmed sheet pan which will make it easier to transfer into and out of the oven.Pro Tip: This is called a water bath or a bain marie. A water bath is a dish of water used to bake recipes requiring gentle, even heat. It insulates the dish so that it doesn't overcook. Please don't be put off by this, it's incredibly easy. You will need to find a pan that will comfortably hold your small baking dish while maintaining an inch or more of space around the sides for the water. A small to medium-sized roasting pan works well.

Step 5

Place the pan in the oven and bake for 50-55 minutes, until lightly browned and set.

Step 6

Enjoy with whipped cream, if desired.