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2 cups milk
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken broth
1 cup long-grain white rice
1/2 stick unsalted butter
chopped parsley
1 cup fresh lemon juice
1 teaspoon grated lemon peel
pepper to taste
Stir the milk and cornstarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper.
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken broth
1 cup long-grain white rice
1/2 stick unsalted butter
chopped parsley
1 cup fresh lemon juice
1 teaspoon grated lemon peel
pepper to taste
Stir the milk and cornstarch together and then beat in the egg yolks. Set aside. Bring broth to boil in a soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, parsley, lemon juice, lemon peel and pepper.
