A deliciously thick and creamy version of the Greek lemon, egg and rice soup.
2 cups milk
2 tablespoons cornstarch
6 large egg yolks
8 cups chicken broth
1/2 cup uncooked long grain rice
1/4 cup butter
1/4 cup chopped flat-leaf parsley
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
- Stir together milk and cornstarch; beat in egg yolks then set aside.
- Bring chicken broth to a boil in a kettle and add rice. Cook, covered, until the rice is puffy and tender, about 25 minutes.
- Remove from the heat, add the milk/egg mixture, stirring constantly. Cook for 1 minute or until thickened.
- Remove from the heat and stir in butter, chopped parsley, and lemon juice. Season with salt and pepper.
Makes 8 servings.