Caramel Rice Pudding

1/2 cup short-grained rice
1/3 cup brown sugar
2 tablespoons unsalted butter
6 cups milk
1-1/4 cups heavy cream
1 teaspoon freshly grated nutmeg

Rinse the rice under cold water until it runs clear; drain.  Combine remaining ingredients.  Stir in the rice and transfer to a buttered baking dish.  Bake in a slow oven (275F) 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 pudding should be a rich, caramel color and a golden crust should have formed.  Serve hot or cold.

Serves 4.