To serve four to six, depending on their love for rice pudding:
Preheat the oven to 140°C. Grease an ovenproof dish - I use a round pyrex casserole with a diameter of about 8 inches. Put the rice, sugar, milk and remaining butter in the dish and give it a bit of a stir. When it has stopped swirling, put the bay leaf in the centre and then grate over the nutmeg to form a thin even layer. Carefully (you don't want to disurb the nutmeg topping) transfer to a low position in the oven and bake for 2 - 3 hours, until the pudding reaches your preferred point on the scale from runny rice-belumpen soup to solid, sliceable mass. Irrespective of this, the pudding should never boil so that the skin lifts up - check periodically and turn the oven down if it is happening -it should be a smooth, speckled brown.
Serve hot from the oven with golden syrup, in letters as described, or dollops of jam. Then go for a wind-blown walk to work it off.