Rice Soup a la Royale

Name: Rice Soup a la Royale
Ingredients: 225 grams White Rice (short or medium grain) (Original calls for 1/2 pound); 2 liters Chicken or Vegetable Stock (Base liquid for boiling rice); 1 large Onion, roughly chopped; 1 large Carrot, roughly chopped; 2 stalks Celery stalks, roughly chopped; 500 ml Whole Milk; 3 leaves Bay Leaves; 280 ml Heavy Cream (Original calls for 1/2 pint); 3 whole Hard-boiled Eggs (For force-meat balls (yolks only used)); 1 whole Raw Egg Yolk; 1 tbsp All-purpose Flour; 1 tsp Salt (Adjust to taste); 0.5 tsp White Pepper; 1 tsp Fresh Parsley, finely chopped (Optional, for egg balls)

A rich, creamy white soup made from pureed rice cooked in flavored stock, finished with bay-infused milk and cream, and served with delicate egg force-meat balls. A classic Anglo-Indian interpretation of a French-style velouté.

Ingredients

225 grams White Rice (short or medium grain) (Original calls for 1/2 pound)
2 liters Chicken or Vegetable Stock (Base liquid for boiling rice)
1 large Onion, roughly chopped
1 large Carrot, roughly chopped
2 stalks Celery stalks, roughly chopped
500 ml Whole Milk
3 leaves Bay Leaves
280 ml Heavy Cream (Original calls for 1/2 pint)
3 whole Hard-boiled Eggs (For force-meat balls (yolks only used))
1 whole Raw Egg Yolk
1 tbsp All-purpose Flour
1 tsp Salt (Adjust to taste)
0.5 tsp White Pepper
1 tsp Fresh Parsley, finely chopped (Optional, for egg balls)

Instructions

1In a large pot, combine the stock with the chopped onion, carrot, and celery. Bring to a boil, then reduce heat and simmer to strongly flavor the stock. Strain the vegetables out and return the clear stock to the pot.
2Wash the rice thoroughly in several changes of water until the water runs clear. Add the washed rice to the hot flavored stock. Simmer until the rice is extremely tender and mushy.
3While the rice cooks, separate the yolks from the hard-boiled eggs (whites can be discarded or used elsewhere). Mash the cooked yolks in a bowl until smooth. Mix in the raw egg yolk, flour, chopped parsley, a pinch of salt, and pepper. Roll the mixture into small balls (about the size of a marble).
4When the rice is tender, puree the mixture using a blender or immersion blender. For the traditional 'Royale' texture, pass the puree through a fine wire sieve to ensure it is perfectly smooth. Return to the pot.
5In a separate small saucepan, bring the milk to a boil with the bay leaves. Remove from heat and let steep for 5 minutes, then remove the bay leaves.
6Stir the infused milk and the heavy cream into the rice puree. Heat gently until the soup reaches a proper creamy consistency. Season with salt and white pepper to taste.
7Drop the prepared egg force-meat balls into boiling water (or directly into the soup if preferred, though water keeps the soup whiter) and poach for 2-3 minutes until they float and are firm. Transfer to soup bowls and ladle the hot soup over them.