In a small saucepan, combine the Cream of Rice cereal, liquid (water or milk), and salt.

Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce heat to low and continue stirring for 1-2 minutes until the cereal has thickened to your desired consistency.

While the Cream of Rice is simmering, prepare your egg. In a separate small non-stick skillet, melt the butter or heat the olive oil over medium heat. Gently crack the egg into the pan and cook until the white is set and the yolk is cooked to your preferred doneness (runny yolk provides sauce for the rice).

Pour the cooked Cream of Rice into a breakfast bowl. Spread it evenly across the bottom.

Carefully slide the cooked egg on top of the hot Cream of Rice.

Season the egg and rice generously with black pepper. If using, sprinkle with shredded cheese and fresh chives immediately before serving.