Yield: 2 servings
|¼ cup||Cooked rice|
Ina medium saucepan, heat milk and rice over low heat. Add salt and honey to taste.
Variation: If you like your soup a little thick, make a thin white sauce first: In a medium saucepan, heat 1 teaspoon unsalted butter and stir in 1 teaspoon flour. Cook over low heat until the mixture bubbles. Then slowly add milk. The more flour and butter, the thicker the soup.
Eat! Eat!- Wonderful Recipes From the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8 Recipe by: Eat! Eat! by Ruth Kanin p. 28 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 18, 1998, converted by MM_Buster v2.0l.