Preparation:
1. Steam the vegetables until crisp tender and set aside.
2. Combine the milk and chicken stock in a saucepan and bring to a boil. Add the cream of rice and stir for 30 seconds.
3. Remove from the heat and allow to stand for 5 minutes. Spoon into a blender and add the parmesan cheese. Blend until smooth.
4. Cook the pasta al dente (slightly resilient to the bite) and set aside.
5. Combine all ingredients and toss well. | 