Directions:
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from 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, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.69 Kcal (731 kJ) | ||
| Calories from fat | 82.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 117.15mg | 39% | |
| Sodium | 333.62mg | 14% | |
| Potassium | 336.44mg | 7% | |
| Total Carbs | 13.23g | 4% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 10.78g | 22% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 84mg | 8% | |
| Amount Per 100 g | |||
| Calories | 59.69 Kcal (250 kJ) | ||
| Calories from fat | 28.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 14% | |
|---|---|---|---|
| Cholesterol | 40.03mg | 39% | |
| Sodium | 113.99mg | 14% | |
| Potassium | 114.96mg | 7% | |
| Total Carbs | 4.52g | 4% | |
| Sugars | 2.33g | 27% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 3.68g | 22% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 0.2mg | 3% | |
| Calcium | 28.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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