Preheat oven to Gas 2.150C/300F
Wash the rice and drain in a sieve.
Add the rice to a large wide ovenproof dish.
Pour in the milk.
Add the cream, caster sugar and lemon zest, stir together and add to the dish.
Grate some nutmeg over the top and dot with the butter.
Place in the oven and bake for 2-2½ hours, or until a golden-brown skin has formed on the rice.
Serve in a large bowl, to be extra decadent add another splash of cream and a dollop honey or jam.