Preparation:
Combine milk, chicken broth and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. If desired, beat well with an electric of had beater or whir in a blender until smooth. For a richer look, add a drop of yellow food color. Add chicken and heat. Garnish with parsley. Makes about 2 cups or 2 to 3 servings |
