I am British and living in Canada. This rice pudding is typically British and very simple to make. I hope you enjoy it.

Enough for 3-4 people

Arborio or Pudding Rice - 1 cup
White granulated sugar - 3-4 or more tablespoons
pinch of salt
knob of butte r(about 1 ounce) + some extra for the last stage
Small Tin of Carnation Milk (not the 2% but the whole milk)
(You might want to use more carnation milk that what I have suggested, it's up to you how thick or thin you prefer the pudding)
Method:

Place 1 cup rice + 1 and a quarter cups of water + the butter + pinch of salt in a heavy duty saucepan. Stir to mix.
Bring to a boil and as soon as it starts to boil, lower the heat to almost off and put a lid on the pan.

After 20 minutes, the rice will be cooked and appear quite dry and sticky.

Pour the carnation milk into the pan + 4 TBS sugar and stir well.

Transfer to a casserole dish without a lid and sprinkle a little more sugar on top as well as a few very small pieces of butter. Put in the oven at 350 deg for about 15 minutes or until the pudding is thick and slightly brown on top. Note: You may need a lot more sugar than this so check taste before transferring to the casserole.

THE MOST IMPORTANT INGREDIENT IS THE CARNATION MILK. I also sometimes add some whipping cream at the end.