Fondue rice.

Portions for six people. —

Take 200 gr of rice, 40 gr of butter. For the fondue, 50 gr of butter, 60 gr of flour, half a liter of milk, 60 g Gruyère cheese, pepper, salt, 3 egg yolks

Cook the rice in boiling salted water. When the rice is cooked, but not too much, drain it, add 40 g of butter and pour it into a crown mould. On the other hand, melt in a saucepan as big as a butter egg. Add 2 tablespoons of flour, mix little by little with the milk and take care to turn continually.
Once the sauce is cooked, season it with pepper, a little salt and the grated Gruyère cheese, then remove the pan to the corner of the stove. Just before serving, add 3 egg yolks to the fondue, unmold the crown of rice on a dish and pour the fondue in the middle.