Milk Rice in a Pot

Here is the recipe for milk rice, a very simple and comforting preparation, which can be considered a sweet variant of the classic risotto.

Ingredients

• 1 cup of short-grain rice (e.g. Arborio, Carnaroli, Vialone Nano)
• 4 cups of whole milk
• 1/3 cup of granulated sugar (or to taste)
• 1 vanilla pod, slit lengthwise (or 1 teaspoon of vanilla extract)
• 1 piece of lemon peel, optional
• 1 pinch of salt
• Ground cinnamon or cocoa for garnish, optional

Preparation

1. In a medium-sized pot, pour the milk and add the slit vanilla pod and piece of lemon peel, if using. Bring the milk to just below boiling over medium-low heat.
2. Add the rice and a pinch of salt to the hot milk, stirring well to prevent sticking to the bottom of the pot.
3. Allow the rice to cook, stirring occasionally, until it is soft and the milk has been absorbed, about 18-20 minutes. If the rice is not yet cooked and the milk has run out, add a little more milk and continue cooking.
4. When the rice is ready, turn off the heat and remove the vanilla pod and lemon peel. Add the sugar, stir well until completely dissolved.
5. Serve the milk rice hot or cold, according to preference. If desired, you can sprinkle some cinnamon or cocoa on top before serving.

Interesting Facts

Milk rice is comfort food in many parts of the world and can be enhanced with different flavors according to tastes and local traditions. In some versions, beaten eggs are added to make the dish creamier or milk rice is baked in the oven for a denser texture. In Italy, milk rice is very close to the concept of “rice pudding” and can also be enjoyed as a dessert after a light meal.