# Put the
rice into a small pot and add 3 cups of water on it. Cook it over low heat, until the
rice loses its original shape and soaks the water totally.
# Put
milk into a separate big pot and make it reach boiling temperature. Then, add chopped
zucchinis in it.
# When the
zucchini pieces turns to transparent and soften, add pour the
rice with its water into the big pot.
# Add salt, black
pepper and broth into the soup. Cover the lid of the pot and cook it over low heat for 20 minutes.
# Add grated kasar
cheese in it, just before removing from the stove. Serve it hot.
