Skill required: Patience
2 cups milk
6 egg yolks, beaten
1/2 cup Long grain rice
1 chopped parsley to taste
1 grated lemon peel (optional)
2 tablespoon cornstarch
2 quarts basic chicken stock
1/2 stick butter
1 cup fresh lemon juice
1 teaspoon salt and pepper
1. Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
2. Bring the stock to boil in a 4 quart soup pot and add the rice.
3. Cook, covered, until the rice is puffy and tender, about 25 minutes.
4. Remove the soup form heat, add milk and egg mixture, stirring carefully.
5. Continue to cook until all thickens.
6. Remove from the heat again and add the butter, chopped parsley, and lemon juice.
7. You may wish to add some grated lemon peel as well.
Yield: 10 servings
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