Creamy Milk Rice
Guest post from Brigette Shevy
This has to be one of the easiest side dishes ever. And frugal to boot!
My husband grew up eating this creamy, comforting dish, so I was first introduced to it after I married into the family. And honestly, I never really cared for rice until I tried it served like this.
It’s a stick-to-your-ribs kind of side that can be served all year round. You can serve it alongside roast in the winter, or grilled chicken in the summer.
I’ve yet to meet another family who has heard of “milk rice,” so I’m curious if we’re the only family out there!? It falls somewhere between creamy mashed potatoes and risotto.
Since it doesn’t have a strong flavor, it pairs well with spicy or barbequed meats. And for those of you who prefer more flavor – feel free to liven this up however you like! Fresh herbs or Parmesan cheese, anyone?
My 2-year old likes this rice so much, that he will often come into the kitchen when I’m making dinner and ask, “Making rice, Mommy?”
If you feel like you’re stuck in a potatoes rut, here’s a super simple recipe to switch it up a little!
Milk Rice
INGREDIENTS:
- 1 cup long grain white rice (regular, basmati, and jasmine all work well. Brown rice does not work well)
- 4 cups milk (whole milk or 2% is recommended)
- 1 teaspoon salt
- 2 Tablespoons butter
DIRECTIONS:
Stir together rice, milk and salt in a saucepan.
Over medium high heat, bring to a simmer (this works best if you do NOT allow it to get to a complete boil – at that point, it will boil over very easily and you’ll end up with a big mess!)
Immediately turn heat down to low.
Cook uncovered over low heat, stirring occasionally until mixture gets thick and creamy (somewhere around 25-30 minutes – the exact time depends on what kind of rice you use and how hot your stove cooks).
Stir in butter and serve!
Note: This will continue to get thicker as it cools. I usually take it off the heat when it is just a little bit soupier than I want it to be. If it gets too thick, you can always stir in a little additional milk.
Have you ever made “Milk Rice”?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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114 Comments
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Jean says:
My mom fixed this all the time with fried chicken. Thanks for reminding me. I’m going to introduce my husband to it. Great comfort food!
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Val in MN says:
My Grandmother made something similar with cinnamon sticks and a little sugar added, and always served it as a side at holiday dinners. I love the idea of savory as well, and adding cheese or herbs. YUM
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Chad says:
I grew up eating milk rice for breakfast almost every morning. I thought I was the only family that ate it. Mom would always add a little sugar to give it a sweet taste. I now live in Brazil and have many families here eating it.
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LaToya says:
I thought my family was the only people in the world who are this lol we call it breakfast wife.
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Tamela Sigmon says:
Here in the south (NC) that’s the way we eat our rice and we eat it with fried sausage or country ham for breakfast, or with country style steak and gravy or chicken for dinner and supper.
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linda says:
My polish Grandmother made this all the time. We had this for dinner, not as a side. I never made it, but I want to. So I am looking for a recipe. We always added sugar on top and cinnamon. Great comfort food.
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Elli says:
Haven’t tried the recipe yet. My mom made milk rice for dinner. We put boysenberries, cinnamon, milk and sugar. It was all we ate for the meal.
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Charlotte Woodard says:
We have this every Christmas morning served with butter and cinnamon and sugar it’s the best!😁
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Tenisia says:
We ate this all the time. We call it “milk you rice”. We are it for breakfast, with fried chicken or fried pork chops.
I just started making it for my husband and he loves it -
Jaclyn Horton says:
It looks a lot like what Mom used to make. We called it Salt and Pepper rice. We would put salt and pepper on it when it was served.
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Sonja says:
We called it Baked Rice and it was considered a dish of our Norwegian heritage (which basically means 19th century Norwegian peasant food). My mother used a can of evaporated milk, then kept adding milk as it baked. It was served with milk, cinnamon, and sugar and paired with summer sausage. The combination of this thick, sweet, cinnamon rice with the salty, tangy summer sausage is one of the great flavor pairings of all time.
Melanie 
heidi 
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