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Cream Of Rice Soup

Yield about 1 quart


  • 1 quart milk
  • 1/3 cup uncooked regular rice
  • 6 whole cloves
  • 1 medium onion, halved
  • 1/4 cup butter or margarine
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/3 cup hot milk (optional)

How to Make It

  1. Combine 1 quart milk and rice in top of a double boiler. Place over simmering water; cover and cook 45 minutes or until rice is very soft.

  2. Pour rice into container of an electric blender; process until smooth. Return rice to top of double boiler. Place 3 cloves in each onion half; add to rice. Cover; cook 15 minutes. Remove and discard onion. Remove boiler from heat; stir in butter, parsley, and salt. Stir in hot milk for a thinner soup, if desired. Ladle into soup bowls.

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