Rice in Milk

'Wash the rice thoroughly and let it drain'

'Place in one and a half liters of cold water'

'Heat and let cook, stirring occasionally until all the water has been absorbed by the rice'

'Join the salt, sugar, butter, and milk'

'Let boil for a little while'

'Add orange blossom water, stirring well to prevent the rice from sticking to the bottom of the pan'

'Remove from heat when the mixture has a consistency like creamy pudding but still liquid'

'The rice should be tender'

'Let cool, stirring occasionally, to avoid forming a crust on top'

'If after cooling the mixture is too thick, add half a liter of boiling milk'

'Note: Do not let the rice dry out during cooking'

'Serves 10 people.'