Stir the milk and cornstarch together and then beat in the egg yolks.

Set aside.

Bring the broth to a boil in a 4 quart soup pot and add the rice.

Cook, covered, until the rice is puffy and tender – about 25 minutes.

Remove the soup from the beat and add the milk and egg mixture – stirring carefully.

Continue to cook for a minute until everything thickens.

Remove from the heat again and add and butter, parsley and lemon juice.

(You may wish to add some grated lemon peel, but I don’t.

Add salt and pepper if you wish.

)

That’s it!!