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2 c Milk
2 tb Cornstarch
6 Egg yolks, beaten
2 qt Basic chicken stock
1/2 c Long grain rice
1/2 Stick butter 1/8 lb
1 Chopped parsley to taste
1 c Fresh lemon juice
1 Grated lemon peel (optional)
1 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 min.
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.
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