| 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 <lss@coconet.com> on Nov 18,
1998, converted by MM_Buster v2.0l.
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