Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Milk
   2      Tablespoons   Cornstarch
   6      Whole         Egg Yolk -- beaten
   2      Quarts        Chicken Stock
     1/2  Cup           Rice -- long grain
     1/2  Stick         Butter
   1                    Chopped Parsley
   1      Cup           Lemon Juice -- fresh
   1                    Lemon Peel -- grated
   1                    Salt
                        Pepper

Preparation:

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 we ll.