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 with an electric or hand beater or whir in a blender until smoothe. If desired, add a drop of yellow food color. Add chicken and heat. Makes about 2 cups or 2 to 3 servings.
BISQUE: Add cooked chicken to soup before whirring in blender.
Notes: A lunchtime favorite |
