Creamy Milk Rice Porridge

Sort through the rice and rinse it in warm water (30–40 °C) several times, until the water runs almost clear.

In a heavy-bottomed pot, bring water to a boil, add salt and stir in the rice. Cook over low heat for 8–10 minutes, stirring occasionally, until the grains begin to swell.

In a separate pot or kettle, heat the milk until almost boiling, without letting it boil hard.

Pour the hot milk into the rice, add sugar and stir. Cook over low heat for another 15–20 minutes, stirring frequently, until the rice is fully cooked through and the porridge stays loose and even in texture.

Remove the pot from the heat, cover with a lid and let the porridge sit for 10 minutes to settle.

Spoon the porridge onto plates and serve hot, topped with a piece of butter.