2 c  Milk
6    Egg yolks, beaten
1/2 c  Long grain rice
1    Chopped parsley to taste
1    Grated lemon peel (optional)
2 tb Cornstarch
2 qt Basic chicken stock
1/2    Stick butter 1/8 lb
1 c  Fresh lemon juice
1    Salt and pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set
aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
covered, until the rice is puffy and tender, about 25 min. Remove the
soup form heat, add milk and egg mixture, stirring carefully. Continue to
cook for a moment until all thickens. Remove from the heat again and add
the butter, chopped parsley, and lemon juice. You may wish to add some
grated lemon peel as well.