rice pudding made with milk

Cooking time about 1 hour, ingredients for 10 people :

* 500 g (1 lb 2 oz) of polished rice

* 1 1/2 litres (3 pts) of water

* 3 1/2 litres (6 pts) of milk

* 2 good teaspoonfuls of salt

* 350 to 400 g (13 to 14 oz) of caster

* sugar (to taste)

* 1 knob of butter the size of a walnut

* 1/2 teaglassful of orange-flower water

Preparation:

Wash the rice thoroughly in a lot of water and drain. Put in 1 1/2 litres (3 pts) of cold water and bring to the boil, stirring from time to time, until the rice has absorbed all the water. Then add the salt, sugar, butter and milk. Bring back to the boil and a few minutes later add the orange-flower water, taking good care to stir often so that the rice does not stick to the bottom.

When the saucepan is taken off the heat the milk should be like fresh cream, thick but runny, and the rice should be swollen. Leave to cool, stirring occasionally to prevent a skin forming on the top. If the rice is too thick when cold add 1/2 litre (1 pt) of cold, scalded milk.