Similar to a regular risotto process, melt unsalted butter into a hot pan and add rice. Stir for about a minute or until rice is translucent. Pour a cup of milk into the pan and let it reduce. Add sugar and stir continuously. As the milk evaporates, add 1/2 a cup of milk to the rice and continue stirring. Repeat this process until rice is at the 'al dente' stage.