Ingredients

• 2 cups Milk
• 6 Egg yolks, beaten
• 1/2 cup Long grain rice
• 1 Chopped parsley to taste
• 1 Grated lemon peel (optional)
• 2 tablespoons Cornstarch
• 2 quarts Basic chicken stock
• 1/2 Stick butter 1/8 lb
• 1 cup Fresh lemon juice
• 1 Salt and pepper

Directions

• 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.
• File ftp://www.idiscover.
• co.
• uk/pub/food/mealmaster/recipes/mmealnew.biz