Rice Pilaf With Cream Sauce Avgolemono

Step 1: Place 4 1/2 cups of chicken stock into a large pot and bring to a boil.

Step 2: Add rice and stir with a fork. Cover and cook until fluffy and soft, about 15 minutes.

Step 3: While rice cooks, heat remaining 1/2 cup chicken broth with the milk.

Step 4: Melt half a 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.

Step 5: Beat egg yolks with lemon juice and slowly add the sauce, stirring constantly. Return to the heat, and stir until thickened. Remove from heat and add half the grated cheese.

Step 6: In a small saucepan, melt remaining 1/2 stick of butter until lightly browned. Pour over rice. Pack rice in a 6-inch mold and turn onto a platter.

Step 7: Pour hot sauce over rice. Sprinkle with remaining cheese. Serve hot.

If more of the cheese sauce is preferred, make more to your liking