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.

3 Comments so far »

  1. 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.

  2. 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.

  3. 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.

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