| 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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