MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 10 servings
       2 c  Milk
       6 ea Egg yolks, beaten
     1/2 c  Long grain rice
       1 ea Chopped parsley to taste
       1 ea Grated lemon peel (optional)
       2 tb Cornstarch
       2 qt Basic chicken stock
     1/2 ea Stick butter 1/8 lb
       1 c  Fresh lemon juice
       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.