I am a huge fan of rice pudding and have tried many variations (including making it with coconut milk which is lush), this is a very nice version, it is also made with basmati rice or risotto instead of pudding rice (because I didn't have any!).
15g/ 1/2oz/ dessert spoon butter or vegan marg 750ml/26floz milk (works best with full fat but I have also made it successfully with almond milk) 115g/4oz/ 1/2 cup granulated sugar 1 teaspoon ground cinnamon 85g/3oz/ 1/3 cup dried cherries 225g/8oz/ 1 cup basmati or risotto rice
Preheat the oven to 140F/Gas mark 2.
Butter a 1.8kg/4lb pie/casserole dish.
Put the milk, sugar, cinnamon and cherries into a saucepan over a low heat, stirring occasionally until the sugar has dissolved then bring to just under boiling point and remove from the heat.
Melt the 15g of butter in another saucepan and add the rice, stirring regularly for a couple of minutes until the grains look translucent. Add the rice to the milk mixture and bring to the boil then tip into the buttered dish.
Cover the dish with tin foil and bake in the oven for about an hour.