Yield: 10 servings 2 cup Milk 6 ea Egg yolks, beaten 1/2 c Long grain rice 1-2 tb Chopped flat leafed parsley to taste 1/2 tsp 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 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 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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