Baked Rice Pudding

This is Jane Grigson’s recipe from English Food. I cannot resist the temptation to quote her final words on the subject:

Three conclusions – a rice pudding must be flavoured with a vanilla pod or cinnamon stick, it must be cooked long and slowly, it must be eaten with plenty of double cream. Like so many other English dishes, it has been wrecked by meanness and lack of thought.