There are many versions of rice porridge, including the Asian rice soup congee, which is made with a very high ratio ofwater to rice, and is cooked on a low heat for a very long time. Since congee is often cooked in a meat stock, and I am vegetarian, I decided to experiment first with a Norwegian rice porridge based on a recipe from Skoch. The first time I had it, it seemed too wet and milky; perhaps Norwegian 'porridge rice' is different from British 'pudding rice'. So I changed the proportions from the web recipe, to those I use for oat porridge, and added some spices. Yes, it's a lot like rice pudding.
One suggestion: don't do this on a double boiler (as I did), or it will take until Christmas for it to set.
1/3 cup pudding rice
2/3 cups of water
3/4 of milk or rice milk
1 tsp vanilla sugar
1/8 tsp each of cinnamon, cloves, and nutmeg
Cook the rice in the water for about 10 minutes from boiling, until it starts to thicken. Then add the milk (I haven’t tried it with rice milk yet) and continue stirring. It took me more than half an hour, but that seems too long.
Skoch says it is traditional on a special occasion to put a pat of butter on it. I may develop the courage for that later. It already seems rather rich for breakfast, and white rice is high GI, but I don't think anyone has it every day.