From: Linda McCartney´s Home Cooking, p. 165
Baking the rice pudding in the oven makes it possible to enjoy rice pudding withhout having to stir it for 30 minutes, as you would have to do when cooking it in a saucepan. It also gets a lovely golden crust. Yummy!
The rice pudding can be served warm with seasonal fruit compote, such as apple or plum. You can also try it chilled with some sweetened red berry or cherry compote.
I have reduced the amount of sugar and butter to 20g each, and would recommend mixing the milk and cinnamon before pouring it over the rice (to avoid the cinnamon forming lumps or a hard crust on the milk).
Vegan: This rice pudding is great cooked with coconut drink instead of milk. You can use the cinnamon if you like, or leave it out and sprinkle 3 tablespoons desiccated coconut over the top.