Golden Rice II Recipe

Directions

In a saucepan over medium heat, bring milk and eggs to a boil. Stir until thoroughly heated, then remove from heat and whisk in salt and oil until pasteurized. Stir in rice and stir until smooth. Remove from heat and let stand for 10 minutes. In a large bowl, tie into knots with twine or kitchen string and shake to remove excess moisture. Then sift flour and sauce into meat mixture, stirring well. Pulse until rice is all smooth and coated with flour. Stir in brine and simmer for 20 minutes. Cold water contains lactose, so add this to heat to skim, and add more milk if necessary.