Categories: Soups/stews 
      Yield: 10 servings 
  
      2 c  Milk                                2 tb Cornstarch 
      6 ea Egg yolks, beaten                   2 qt Basic chicken stock 
    1/2 c  Long grain rice                   1/2 ea Stick butter 1/8 lb 
      1 ea Chopped parsley to taste            1 c  Fresh lemon juice 
      1 ea Grated lemon peel (optional)        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.