300 g milk
60 g butter
100 g white brined cheese (or kashkaval)
1/2 cup rice
savory or pepper
Boil the milk and dilute with 3 cupfuls of warm water. Add the rice, salt and boil until cooked. Take off the fire, season, mix in the butter and thicken with beaten eggs. Serve with crushed brined cheese or grated kashkaval.