My grandfather ate rice for breakfast nearly every day. Cooking the rice in milk gives it the texture of a creamy porridge.
Yield: 4 servings
- 2 cups whole milk
- 1/2 teaspoon salt
- 2 tablespoon butter
- 1 cup rice
In a 2-quart saucepan with a tight fiitting lid, combine milk, butter, salt and rice; stir once with a fork and bring to a boil.
Reduce heat to medium low. Simmer for 18 to 20 minutes, adding more milk if necessary until rice is creamy.
Remove from heat, gently stir with a fork and serve.