Scent of Roses Rice Pudding

1 cup white rice
3 1/2 cups water
3 cups milk
1 1/2 cups granulated sugar (adjust to desired sweetness)
1 tablespoon rose water

Wash rice well, drain and place in pan. Add water, cover and simmer over medium heat for 15 to 20 minutes. Add milk, stirring constantly. When it begins to thicken, add sugar and rose water. Stir constantly until rice is soft or well done. (This will be the consistency of cream filling.) Remove from heat and pour into platter, spreading thinly. Cool and serve in fruit dishes. (This may be poured directly into dessert or fruit dishes to cool.)

Serves 7 to 9.