Steps
- Rinse 150g of short-grain rice until the water runs clear, checking for any debris.
- Bring 1 liter of milk to a gentle simmer in a heavy saucepan. Stir in the rice and 1 pinch of salt. Cook over very low heat for about 1 hour, stirring regularly, until the grains are tender and most of the milk is absorbed.
- Remove from the heat, cover, and leave for 1 hour to thicken. Spoon into bowls.