Sweet rice

1 C. goodd quality long grain rice (or any rice)
2 T. ghee
10 black pepper corns
16 C. (1 Gallon or 4 litres) whole cow’s milk
5 hay /eaves
A few leaves saffron
50 (2 ozs.) grams golden raisins
2 C. white sugar

First wash the rice well and leave it in water to soak. Put a clean, dry metal pot on the flame, and add ghee. When ghee is hot, add the pepper corns. When they are half burnt, add the milk and stir side to side and up and down with the spoon, until milk comes to a full boil. Remember that milk does not stick to the bottom of the pot. When milk comes to a boil, strain the rice from the water, and add it to the boiling milk with the bay leaves. Do not stop stirring till it comes to a boil again. When rice comes to the surface of the milk, add the saffron and raisins. When saffron is fully dissolved, add the sugar and stir for a minute; let it boil for about 15-20 more minutes. Thus the sweet rice is ready but it is best served when it cools down to room temperature. Hot sweet rice may harm and cause diarrhea and ice cold sweet rice is harmful to celibacy. One should never drink milk on sweet rice for one may feel nauseous or experience heartburn or inlligestion.