2 c Milk
6 ea Egg yolks, beaten
1/2 c Long grain rice
1 ea Chopped parsley to taste
1 ea Grated lemon peel (optional)
2 tb Cornstarch
2 qt Basic chicken stock
1/2 ea Stick butter 1/8 lb
1 c Fresh lemon juice
1 tsp. ea Salt and pepper
Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered,
until the rice is puffy and tender, about 25 minutes.
Remove the soup form heat, add milk and egg mixture, stirring
carefully. Continue to cook for a moment until all thickens. Remove from the
heat again and add the butter, chopped parsley, and lemon juice. You may wish to
add some grated lemon peel as well.
Yield: 10 servings