Rice and Milk

Since we are in between feasts involving large amount of food, I’ll share with you one of my favorite simple comfort dishes. It is one of those dishes I like to eat when I crave something simple and uncomplicated that doesn’t overload my taste buds and makes me feel happy

The idea is simple: make a risotto using milk instead of broth. In this version I added oregano, raisins and a touch of cinnamon. The result is a super creamy, sweet and salty risotto. Kind of a creamier, salty rice pudding. I love it and I am sure you will too!

Rice and Milk

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 1 Serving

Rice and Milk


  • 3 oz. rice for risotto
  • 1 cup milk
  • 1/4 small onion
  • 1 tsp butter
  • salt to taste
  • raisins (optional)
  • oregano (optional)
  • cinnamon (optional)


  1. Start by sweating the onion in the butter. When the onion is soft, but not caramelized add the rice and let it toast for about a minute, then start adding the milk. Like risotto add it a bit at a time waiting to add more until the old one has been almost completely absorbed.
  2. Half way through cooking add your flavorings: salt and whatever spices you want to add. A touch of cinnamon brings out the sweetness of the milk. Oregano and raisin are also a nice touch, but you can decide for your own spices, or go for no spice at all.
  3. When the rice is cooked through, let it sit for a couple of minutes to allow the last of the milk to get absorbed. Enjoy warm.


This entry was posted in Primi, Risotto, Vegetarian and tagged . Bookmark the permalink.

8 Responses to Rice and Milk

  1. Nicole says:

    Looks very delicious, indeed. I love arborio and I love this idea!

  2. Kelly | Eat Yourself Skinny says:

    What an interesting recipe, sounds delicious 🙂

  3. Gio says:

    ottimo risotto cremoso quasi agrodolce, mi piace 😛

  4. Dewi says:

    Such a superb idea! Milk definitely make it creamier.

  5. Dev'essere squisito, cremoso e anche molto delicato!!! Ciao 😉

  6. Frank says:

    This certainly does sound very comforting on a chilly night. I do something similar with pastina made like a risotto that I like very much as a midnight snack. I'm sure I'd like this, too!

  7. Nuts about food says:

    I have of course heard of milk rice often, especially because of my German roots. But I never thought of using milk to make a savory risotto…you just got me thinking. Great idea.

  8. Christine's Pantry says:

    Sounds good.

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