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What You Need:
(To Serve: 15 to 20)
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10 cups chicken stock or water
4 cups raw converted rice
1 cup milk
2 sticks (½ pound) butter
¼ cup flour
3 egg yolks
3 tablespoons fresh lemon juice
½ pound kefalotiri or Parmesan cheese, grated
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Translate this recipe:
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| How To Cook: |
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1. Put 9 cups of stock into a large pot and bring to a boil. Add rice and stir with a fork. Cover and cook until fluffy and soft, about 20 minutes. While rice cooks, heat remaining cup of broth and the milk.
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2. Melt 1 stick of butter in a saucepan, add flour, and blend well. Slowly add hot broth and milk. Cook over low heat until sauce thickens, stirring constantly to prevent lumping or burning. Remove from heat.
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3. Beat egg yolks with lemon juice and slowly add to the sauce, stirring constantly. Return to the heat, and stir until thickened. Remove from heat, and add half the grated cheese.
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4. In a small saucepan, melt 1 stick of butter until lightly browned. Pour over rice. Pack rice in a 10-inch mold and turn onto a platter. Pour hot sauce over rice. Sprinkle with remaining cheese. Serve hot.
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