Riso e Latte

Milk Rice

10 oz. long-grain rice
2 oz. butter
3 pts. milk
salt

Bring half of the milk to a simmer and add rice. Cook over medium flame, salt to taste and cook uncovered, stirring occasionally. When the milk is entirely absorbed by the rice, add more warm milk, a little at a time, until the rice is cooked. Mix in the butter and serve. The finished rice and milk dish should be rather fluid.