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Ingredients

• 2 c. Lowfat milk
• 2 tsp Cornstarch
• 6 x Egg yolks, beaten
• 2 quart Basic chicken stock
• 1/2 c. Long grain rice
• 1/2 x Stick butter 1/8 lb
• 1 x Minced parsley to taste
• 1 c. Fresh lemon juice
• 1 x Grated lemon peel (optional)
• 1 x Salt and pepper

Description

Stir The Lowfat Milk And Cornstarch Together And Beat In The Egg Yolks. Set Aside. Bring The Stock To Boil In A 4 Quart. Soup Pot And Add In The Rice. Cook, Covered, Till The Rice…

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