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Add a photoRaciónes: 10
Ingredientes
- 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
Direcciones
- 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 is puffy and tender, about 25 minutes. Remove the soup form heat, add in lowfat milk and egg mix, stirring carefully. Continue to cook for a moment till all thickens. Remove from the heat again and add in the butter, minced parsley, and lemon juice. You may wish to add in some grated lemon peel as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 10 servings | |
| Calories 116 | |
| Calories from Fat 47 | 41% |
| Total Fat 5.31g | 7% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 354mg | 15% |
| Potassium 267mg | 8% |
| Total Carbs 13.19g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.14g | 2% |
| Protein 4.34g | 7% |
