# 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 zucchini
s 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.