You start by pouring the milk into a pot and putting it on for boiling. While it is getting hot, you can soak the rice in water. When the milk starts boiling, you need to churn from time to time so that it does not start sticking and burning to the pot.

After approximately fifteen minutes you will see that the milk has turned slightly darker and has even got a reddish colour. It is also thicker than it was before. At this point you can add the sugar into the milk. This will make the milk more liquid again and you just churn and let it boil further.

You can now put the rice into a pot just as you would do for cooking it for dinner. You need twice the amount of water compared to the rice and in a pot with a lid you let it get hot first on high heat and as soon as it boils, you turn down to low heat. Let it boil until the water is gone and the rice cooked.

When the rice is ready, put it into the thick milk and mix it well.

In the last steps, in order to add some royal taste to this dish, you soak the saffron in the rose water for just a few minutes. Peel the small cardamom and crush its little seeds. When the colour of the rose water has turned saffron-coloured, you can add the water, the saffron and the cardamom pieces into your milk rice. That makes for an incredibly tasty milk rice experience!