Pastina in Milk

I remember a past girlfriend of mine who cooked pastina in milk, added butter and salt, and had fantastic comfort food.

I did a quick scan online and most 'Pasatina and Milk' recipes I found have you cook the pastina in water first then add milk.

I just gave it a go and it turned out OK:

2 cups of whole milk in a small (I used a 2-in-one Le Cruset 3¾) saucepan on medium high to warm it up a bit

Slowly pour pastina into the pot of warm milk. Keep pouring until a 'pastina island' pokes out of the surface of the 'milk lake'

Stir occasionally and when it starts bubbling turn it down to to keep it from bubbling too much.

Once the pastina swells enough and absorbs the milk (cream of wheat like texture) stir in a few pats of butter and a 1/2 teaspoon of salt

Super rich and filling, so 2 cups of milk make enough to share.

Anyone have good proportions and times/temps for not scalding the milk and cooking the pastina in milk?

bon appetit