I used a 10 inch cast iron skillet to cook the rice.

Saute one tablespoon butter with 1 cup rice for 1 minute until the rice is all coated and almost getting a white to golden color.

Add 2 cups of water and salt and stir.

Cover and cook for 20 minutes.

Remove from burner and let stand 5 minutes (do not remove lid)

After the 5 minutes, remove the lid and stir milk and the remaining tablespoon of butter into the rice and then add in the cheese, reserving a tablespoon or two for the top.

Mix well and top with reserved cheese and serve.