First, measure the milk and place it in a medium - large pot with sugar, salt, cloves and nutmeg.
Bring to the boil, making sure it doesn't overflow.
Add all of the white rice, bring to the boil again and lower the heat to low. You might be better off changing the heating ring to the smallest one.
Simmer the rice and milk and spices for 30-40 minutes, mixing it every few minutes. After 30-40 minutes, when the rice pudding thickens significantly, you can turn off the heat and leave it in the pot to finish cooking. You can do that if you have a good pot that retains the heat well, if not, you might need to simmer the rice pudding for longer, up to 1 h, to make sure that it is well cooked.
