1/2 c. round grain rice
2 c. milk
8 scented rose geranium leaves
2 tbsp. dry coconut
1/4 c. flaked almonds
1/4 c. raisins
1/4 c. brown sugar

Mix rice and milk in saucepan. Add 4 leaves. cover and simmer 30 minutes. Remove from the heat. Take out leaves. Preheat oven to 375 degrees. Add coconut, almonds, raisins and sugar to pan; stir well. Transfer to large oven dish. Arrange remaining leaves on top. Bake 45 minutes.