Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  rice
     1/2           cup  diced celery
  3               cups  hot chicken stock
  2               cups  hot milk
                        salt and pepper
                        chopped parsley

Preparation:

Cook rice and celery in stock until tender; drain and rub through sieve. combine with milk and season. sprinkle with chopped parsley and serve hot. Variation: Omit celery. Add 1/4 cup diced celery root and 1 tablespoon minced onion to stock. If desired add 1/8 teaspoon nutmeg.

Nutritional Information:

436 Calories (kcal); 17g Total Fat; (34% calories from fat); 19g Protein; 53g Carbohydrate; 66mg Cholesterol; 293mg Sodium