Roz bi Haleeb

• 90 g (3 oz) short-grain rice
• 300 ml (½

Wash the rice and boil in water for 15 minutes until tender. Add the milk and simmer gently on very low heat for about 45 minutes, stirring constantly to make sure that the bottom does not burn. When it is soft and creamy, add sugar and stir well. Add orange blossom or rose water and cook for 2 minutes longer.

Pour into individual bowls and serve hot or cold.