Heat the oven to 190C/180C fan/gas mark 5. Cook the rice in boiling water for 12 minutes. Drain, rinse and leave to cool.
Put the bread – just tear it up – in the milk, then add everything else, including the rice, holding back some of the cheese for the top. Season then pour into a buttered gratin or other ovenproof dish.
Sprinkle the rest of the cheese on top. Bake for about an hour. The top should be gold in patches and souffléd. Serve with a green salad.