1. Stir the milk and cornstarch together and beat in the egg yolks. 2. Set aside. 3. Bring the stock to boil in a 4 quart soup pot and add the rice. 4. Cook, covered, until the rice is puffy and tender, about 25 min. 5. Remove the soup from heat, add milk and egg mixture, stirring carefully. 6. Continue to cook for a moment until all thickens. 7. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel. 8. Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount. 9. (An adopted recipe.) ---------------------------------------------------------------------------
Nutrition
Ingredients
