Preparation:
Combine chicken broth and salt (amount will depend on saltiness of broth); bring to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 30 seconds. Remove form heat, cover and let stand 3 minutes. Cool slightly and stir in chicken. Add a little warm chicken mixture to egg, then combine in a blender. Whir until smooth, about 1 minute at high speed. Pour into 2 lightly buttered 10 ounce custard cups. Place in a pan of hot water and bake in a preheated 350 degree oven until knife inserted in the center comes out clean, about 40 minutes. If desired, serve with Cream Sauce. Makes 2 servings. |
