300 ml water
150 ml short-grain rice
700 ml whole milk

1. Use a saucepan with a very thick bottom to prevent the porridge from burning on the bottom.
2. Bring water to boil in the saucepan. Add rice and cook until water is wholly absorbed in rice. Add milk and bring mixture to the boil stirring frequently.
3. Lower the heat to minimum, cover pan with lid and simmer for about 40 minutes - preferably longer - stirring every now and then. Season with little salt, sugar and a pat of butter.