Milk Pilaf

Milk pilaf is cooked without meat, only with milk.

Clean the rice, if there is a lot of broken rice, pass it through a colander. Wash whole rice well in warm water.

Take two parts milk for one part rice. After the milk boils, pour the rice in, stir, add a little salt.

Add saffron until the color turns yellow. Mix again.

When the rice is close to being cooked, add washed raisins, dates, and a little sugar to taste, carefully mix.

If the rice is softened and the milk is absorbed, let it brew (steam).

In another pot, melt the butter, place a crust (qazmaq) at the bottom, pour the milk-cooked rice over the crust, add butter, and steam.

Serve on large platters.