| • | Take a heavy vessel and boil 5-6 cups of milk.
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| • | When the milk begins boiling reduce the burn and mix washed out rice.
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| • | Keep stirring the milk constantly on normal burn until the rice turns soft.
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| • | If the mixture thickens and the rice is not soft, add the left over milk and again cook.
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| • | When the mixture is thick and rice changes soft, take aside it from the burn and add salt.
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| • | Mix it properly. If rice is cold, increment the mass of milk.
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| • | Milk Rice is ready now.
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| • | Serve red-hot with sambar and coriander chutney.
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