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.
shannon abdollmohammadi said
June 27 2010 @ 12:26 am
I make something like this with basmati rice and a bit of cardamom and rose water. Delicious.
NeeCe said
November 21 2010 @ 4:04 pm
Wow! I already know that this is good. I wonder if we are from the same family. I have a Grandpa Hill too and my grandmother always made this for us. Now I make it for my kids.
Patricia (Hill) Vollman said
November 12 2011 @ 4:29 pm
Hi there ,,
I am enjoying this site and I am A Hill by birth, (my dad) so I have many
” Grandpa Hill’s”. and yes I remember my mother making this for us kids.Thanks for the memory . I will make this for my grandchild.