Put the rice in a well-buttered pie dish with the sugar. Pour on the milk. Bake in a slow oven at 200–250° F., gas mark 2. After 10 minutes, stir with a wooden spoon to prevent the cream rising to the top and the rice coagulating. Stir again 10 minutes later. Then leave for about 2 hours. If you require a hotter oven for other dishes, stand the pudding in a tray of water.