Cauliflower Soup-Puree

100 g / 3.5 oz cauliflower
100 g / 3.5 oz potatoes
20 g / 0.7 oz rice
100 g / 3.5 oz milk
10 g / 0.4 oz butter
500 g / 1 lb 2 oz water

Chop potatoes and cabbage, pour over with water (300 g / 11 oz) and add 5 g / 0.2 oz butter. Cook on low heat with lid closed until ready and then rub though a sieve together with liquid. Put 200 g / 7 oz of washed rice into boiling water, cook for one hour. Rub through a sieve, combine with soup, heat and add milk. Before serving, add a piece of butter.