Milk rice is one of the very best secrets I’ve taken out of Sudtirol, a beautiful creamy,
sweet rice that works well for breakfast, dessert, or for a special day a lovely little dinner.
It is, in fact, a typical farmers’ dinner back where I grew up, and to make it more
substantial we add up to two tablespoons of butter when it’s done cooking. It’s one of my
favorite dinners as it brings me back to my childhood. No wonder the kids like it so
While I love brown rice, my children do a little victory dance when I make this recipe
using white rice; nevertheless if you’re feeling healthful, double the cooking time and
add a third more liquid.
1 cup short grain white rice (Arborio or Canaroli)
2 cups milk
Zest of 1/2 lemon (organic and washed)
1 small piece of cinnamon stick
1 tablespoon brown sugar
1/4 teaspoon cinnamon
A pinch of salt
In a heavy pot, add milk, salt, lemon zest, cinnamon stick and the rice and bring to a
Reduce to a simmer and continue to cook while regularly stirring until the rice is done.
Add more milk or water if the rice becomes dry, a nice creamy consistency is key.
Mix the brown sugar and cinnamon, serve the rice and sprinkle with cinnamon/sugar
If serving for dinner, add two tablespoons of butter.