Rice Puree or Shlem

Ingredients

• 1/2 funt rice
• 1/2 lozhka butter
• 2 egg yolks
• 1/2 stakan thick cream

Instructions

1. Parboil, drain, and cook the rice soft with butter.
2. Rub hot through a sieve, thin with bouillon, boil, and strain.
3. Add a yolk-cream liaison and heat very hot without boiling.