Ingredients
Method
1.Put the milk in a saucepan and bring to the boil.
2.Meanwhile, put the ground rice in a bowl and mix with water to form a thin paste. When the milk is boiling, pour the rice into the milk, then add the butter and sugar. You need to simmer this at a rolling boil for 20 to 30 minutes and keep stirring it so it doesn’t stick to the bottom.
3.When it is thick, about the consistency of a thin custard, remove from the heat and add the rose water. It will thicken as it cools. Serve cold.
You can buy rose water at most ethnic food shops and some supermarkets.
Note
