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Mhallabyyi
Servings: 6

1 cup cream of rice
7 cups skim milk
1 cup sugar
1 tablespoon rose water

Combine cream of rice, milk and sugar in a medium saucepan. Cook
over medium heat, stirring constantly until mixture starts to
thicken. Lower heat, and allow mixture to simmer until it attains
the consistency of a cream filling. Add rose water, turn heat up.
Bring to a fast boil and remove from heat immediately. Pour into
bowl or individual serving bowls. Serve warm or cold. If desired
drizzle with honey and garnish with pistachios.

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