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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir the milk and cornstarch together and beat in the egg yolks. | 2. Set aside. | 3. Bring the stock to boil in a 4 quart soup pot and add the rice. | 4. Cook, covered, until the rice is puffy and tender, about 25 min. | 5. Remove the soup from heat, add milk and egg mixture, stirring carefully. | 6. Continue to cook for a moment until all thickens. | 7. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel. | 8. Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount. | 9. (An adopted recipe.) | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
egg yolk	6		beaten	328.44	3.6618	16.1772	27.0708
chicken stock	2	quarts		-	-	-	-
grain rice	1/2	cup		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
parsley			chopped	-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
lemon	1		grated rind	1.2808	0.4116	0.0486	0.0132
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.