Rice was originally domesticated in India. 40,000 varieties are now enjoyed all over the world. In Mexico this porridge is made by using a cinnamon stick when cooking the rice. Aromatic Basmati or Jasmine rice will give a delicate scent of popcorn to this dish. You may use any cooked rice you wish. I prefer the basmati rice or a white long grain rice.


Porridge

    2 cups whole milk
    1 cup cooked rice
    1 tablespoon clover honey
    1 tablespoon butter, melted
    Pinch salt

Toppings

    Dark brown sugar
    Ground cinnamon
    Raisins
    Milk or cream

1. Preheat the oven to 350˚. Measure the milk, cooked rice,
    honey, butter and salt into a 2-quart casserole dish.

3. Bake uncovered for 20 minutes. The rice will absorb the milk
    and the porridge will thicken and become creamy.

4. Serve spoonfuls with brown sugar, cinnamon, raisins and
    milk or cream.

    Makes 4 servings