If you were a kid in Italy in the ’80s or ’90s, this dish is about to unlock a memory! And if weren’t, you will find a unique recipe which I am sure you’ll love!
Today we’re making Riso al latte—which literally means rice in milk—a warm, simple, comforting recipe that so many Italian children grew up eating. It’s creamy, mildly savoury, and totally nostalgic. What makes it special is that the rice cooks entirely in milk, not water, creating a rich, velvety texture that’s both soothing and satisfying.
You only need one pan and a handful of ingredients. Add a touch of Parmesan for depth and some mozzarella for that irresistible gooey stretch, and you’ve got the perfect bowl of comfort. Whether you grew up with this dish or it’s your first time trying it, it’s a simple way to bring a little Italian tradition to your table.
What is ‘Riso al Latte’?
Riso al latte translate to “Rice in milk”; is a traditional Italian dish made by simmering risotto rice in milk until tender and creamy. While many associate rice in milk with sweet dishes, this version is savoury—seasoned with salt, nutmeg, and cheese. It was a staple for many Italian children in the ’80s and ’90s, often served for dinner or as comfort food when feeling unwell. It’s still a favourite today for its simplicity, warmth, and nostalgic charm.
Tips
- Stir often: This prevents sticking and helps the rice cook evenly.
- Don’t rush it: Let it cook slowly to absorb the milk—it creates the most comforting, creamy texture.
- For extra stretch: Add the mozzarella while the rice is piping hot so it melts beautifully.
- Serve straight away: The texture is best while hot and creamy
Swaps
Arborio rice: Carnaroli or another short-grain risotto rice works best. Long-grain rice won’t give the same creamy result.
Semi-skimmed milk: Whole milk makes it richer; plant-based milk like oat or soy can be used but may alter the flavour.
Parmesan: Grana Padano or a vegetarian hard cheese alternative will also work.
Mozzarella: Swap for scamorza or a small handful of grated cheddar for a twist.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of milk to loosen the texture.
Freezer: Not recommended—dairy and rice don’t freeze well together.
More Rice Recipes
- Risotto alla Milanese (Golden Saffron Risotto)
- One-Pan Cajun Chicken & Rice
- One-Pan Golden Salmon, Chickpeas & Rice
- Pomodori Ripieni (Stuffed Tomatoes – Roman Style)
Riso Al Latte (Italian Rice In Milk)
Ingredients
- 150 g risotto rice arborio
- ~600ml milk I used semi-skimmed
- 1/2 tsp salt
- pinch of pepper
- 1/2 tsp ground nutmeg
- 150 ml boiling water
- 20-30 g Parmesan cheese
- 30 g grated mozzarella
Instructions
- In a sauce pan add milk, salt, pepper and nutmeg. Mix.
- Let it simmer until the milk is hot but not boiling. Add the rice.
- Cook and stir regularly. Add extra boiling water if necessary and cook until the rice is ready. It will take a while, but it is worth it!
- Once ready, add cheese and mozzarella. Mix and serve with extra pepper and nutmeg.
- If you were a kid in Italy in the 80s and 90s I am going to unlock a memory with this dish!