Rice and milk porridge is one of those quiet comfort foods that rarely appears at potlucks but always seems to show up when we need it most. In the rural Midwest, it grew out of practicality: leftover rice, fresh milk, and a spoonful of sugar could stretch the pantry into a warm, filling bowl. My mother made it on cold school mornings when the wind rattled the windows, and my grandmother served it to anyone coming in from the barn with red cheeks and chilled fingers. Today, it’s just as welcome—whether on a busy weekday when you want something gentle and simple, or on a quiet Sunday when you’re craving a taste of the way things used to be.

This porridge is lovely on its own but pairs beautifully with homestyle sides. Buttered toast or a warm biscuit is perfect for dipping. Fresh or stewed fruit—like cinnamon apples, canned peaches, or a spoonful of jam—adds brightness. For a heartier breakfast, serve with scrambled eggs or sausage. As an evening comfort dish, a small salad or sliced cheese and crackers rounds it out without overshadowing the humble bowl.

Simple Rice and Milk Porridge in a Bowl

Ingredients

Directions

1. Combine base
   In a medium saucepan, add rice, milk, sugar, and salt. Stir gently to break up clumps.
2. Heat gently
   Cook over medium‑low, stirring often, until steaming and small bubbles form at the edges, 8–10 minutes. Avoid a hard boil to prevent scorching.
3. Flavor & enrich
   Stir in vanilla and cinnamon if using. Add butter for extra richness.
4. Adjust
   Taste and add more sugar if desired. If too thick, stir in a splash of milk.
5. Rest briefly
   Remove from heat and let sit 2–3 minutes to thicken slightly.
6. Serve warm
   Spoon into bowls. Top with a sprinkle of cinnamon or a pat of butter, if you like.

Would you like me to also create a short “recipe card” version—something pared down to just the essentials, perfect for quick reference in the kitchen?