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Pilafi me aspri saltsa--avgolemono

Yield: 15 Servings

Ingredients:

• 9 c Broth or water
• 4 c Raw rice
• 1/4 c Butter
• 1/4 c Flour
• 1 c Hot broth
• 1 c Milk
• 3 Egg yolks
• 1 Lemon juice only
• 1/2 lb Parmesan cheese

Instructions:

grated Put the broth (or water) into a lge. pot and bring it to a boil. Add the rice and stir with fork. Cover and cook until the grains are separate and soft (abt. 15 min.). In another pot melt butter. Add flour and stir in well. Slowly add hot broth and milk and cook until sauce thickens stirring constantly to prevent lumping or burning. Remove from the heat. Beat egg yolks with lemon juice and add to sauce slowly stirring constantly. Return sauce to heat continuing to stir until thickened. Remove from heat add butter and 1/2 the cheese. Pack rice into a mold. Turn out on a platter. Pour sauce over rice. Sprinkle remaining cheese over it. Serve hot. Serves 10-15. Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking

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