| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Soups-, Hot | 2 | servings |
INGREDIENTS
| 2 | c | Milk |
| 1/4 | c | Cooked rice |
| Salt | ||
| Honey |
INSTRUCTIONS
Ina medium saucepan, heat milk and rice over low heat. Add salt and honey to taste. Variation: If you like your soup a little thick, make a thin white sauce first: In a medium saucepan, heat 1 teaspoon unsalted butter and stir in 1 teaspoon flour. Cook over low heat until the mixture bubbles. Then slowly add milk. The more flour and butter, the thicker the soup. Eat! Eat!- Wonderful Recipes From the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8 Recipe by: Eat! Eat! by Ruth Kanin p. 28 Posted to JEWISH-FOOD digest by Linda Shapiro <[email protected]> on Nov 18, 1998, converted by MM_Buster v2.0l.
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