Steps
1. Grease a heavy-bottomed saucepan well with butter. Add enough water to condense milk to make 1 pint. Blend very well.
2. Place rice, milk, and salt in a saucepan; leave on very low heat.
3. Cook for 1 hour or until rice is tender. Stir from time to time to prevent rice from sticking to the pan.
4. Serve cooled in refrigerator with coarsely grated apples and a few sultanas.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines