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1
Put the meat with the onions in a large pan.
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2
Cover with water, and add salt and pepper.
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3
Bring to the boil, remove any scum, and simmer for 2 hours, or until the meat is very tender.
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4
Lift out the meat and keep warm with a little broth poured over it.
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5
Add water to the broth in the pan if necessary to bring the volume up to 7 cups.
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6
Add the milk and bring to the boil.
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7
Then throw in the rice and cook very gently, covered, for about 30 minutes, or until it is very tender and creamy.
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8
Adjust the seasoning.
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9
Serve on a large tray with melted butter poured over the rice and the meat arranged on top.
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10
Here is a Moroccan way of cooking rice in milk: Boil 1 pound long- or medium-grain rice in plenty of salted water for 10 minutes and drain.
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11
Then cook in 5 cups milk to which have been added 3 cinnamon sticks, 3 or 4 grains mastic (pulverized by grinding with a pestle and mortar), 2 tablespoons orange-blossom water, and salt to taste.
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12
Simmer gently until all the liquid has been absorbed.
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13
Serve in a large dish with a meat stew on top.
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14
Egyptians do a rice similar to the Moroccans, flavoring it only with cinnamon and a touch of nutmeg.
