Its not hard at all, or I certainly wouldn't be arsed to make it after work. :redface:
The thing to remember is not to wander off and leave it, you have to stir and add the stock gradually to realease all the lovely creamy starch. You wait until it starts to look a bit dry, but not too dry, then add a bit of stock and give a gentle stir. I'm a bugger for being distracted when cooking, if you do that it sticks like concrete and never really comes nice and creamy.
I think if you use the oven method you can wander off, but I've never tried this way, so dont really know. It should work though, like a rice pud, but savoury.