| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta | 15 | Servings | |
INGREDIENTS
| 9 | c | Broth or water |
| 4 | c | Raw rice |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1 | c | Hot broth |
| 1 | c | Milk |
| 3 | Egg yolks | |
| 1 | Lemon, juice only | |
| 1/2 | lb | Parmesan cheese, grated |
INSTRUCTIONS
Put the broth (or water) into a lge. pot and bring it to a boil. Add the rice, and stir with fork. Cover, and cook until the grains are separate and soft, (abt. 15 min.). In another pot, melt butter. Add flour and stir in well. Slowly add hot broth and milk, and cook until sauce thickens, stirring constantly to prevent lumping or burning. Remove from the heat. Beat egg yolks with lemon juice and add to sauce, slowly, stirring constantly. Return sauce to heat, continuing to stir until thickened. Remove from heat, add butter and 1/2 the cheese. Pack rice into a mold. Turn out on a platter. Pour sauce over rice. Sprinkle remaining cheese over it. Serve hot. Serves 10-15. Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 58.8mg
Sodium: 730.5mg
Potassium: 190.1mg
Carbohydrates: 46.7g
Fiber: 3.3g
Sugar: 1.5g
Protein: 13.6g