In a medium, heavy-bottomed saucepan, combine the 700ml of whole milk, caster sugar, cinnamon stick, grated nutmeg, and the pinch of salt.

Place the pan over a medium-low heat. Warm the milk gently, stirring until the sugar has completely dissolved. Don't let it come to a boil.

Add the cooked rice to the warm milk, breaking up any large clumps with your spoon.

Bring the mixture to a very gentle simmer, then immediately reduce the heat to the lowest possible setting.

Let it cook for 15-20 minutes, stirring every few minutes to prevent the rice from sticking to the bottom. I find that using a heat diffuser under the pan is a great way to ensure gentle, even cooking and prevent scorching.

The pudding is ready when it has thickened to a consistency similar to porridge and the rice grains are plump. It should still have some movement; it will thicken more as it cools.

Remove the pan from the heat. Carefully fish out the cinnamon stick and discard it.

Stir in the double cream and the vanilla bean paste. This final addition off the heat is what gives the pudding its incredibly velvety mouthfeel.

Let the pudding stand for 5 minutes before serving. This allows it to set slightly and for the flavours to meld together.