Add 3 cups of water
to the pineapple and puree the mixture. Put this mixture in the
freezer for 2 hours, stir again and pour it in high glasses.
Bring 2 1/2 cup of
water to the boil and add the rice; simmer for 20 minutes. Add the
milk, the cardamom and the sugar, bring to the boil and simmer
for 2 hours; add the rose water and the cream, stir.