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Stir in the milk and sugar and bring to a boil over moderate heat. Cook, stirring occasionally, until the rice is tender, about 7 minutes. Stir in the orange-flower water and simmer for 1 minute.

Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy.