Preparation / Directions:
Cook rice according to preferred method.
Pack cooked rice firmly into a buttered baking dish [or use individual
baking dishes].
Make four little wells, evenly spaced, about 1 inch deep, on the surface of the rice.
Preheat oven to 350F.
Melt butter in a saucepan, add flour, stirring, and then add stock, stirring constantly.
Cook until thickened.
Add seasonings.
Spoon approximately 1 cup of the sauce over the rice into the wells. Break a raw egg into each well. Gently spoon the remaining sauce over the entire surface and bake in preheated oven for 25 minutes or until eggs are firm. [Took about 30min.]
Garnish with chopped parsley and serve.
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