• 4 cups chicken stock
• 1/4 cup white rice
• 1 cup heavy cream
• 1/4 tsp. white pepper
• 1/4 tsp. nutmeg
• 1 Tbs. parsley, chopped

Bring stock to a simmer in a saucepan over low heat. Add rice and cream. Season with salt, pepper, and nutmeg to taste. Cover and cook 20 minutes, until rice is tender. Serve hot sprinkled with parsley.

Per serving: calories 291, fat 23.5g, 73% calories from fat, cholesterol 82mg, protein 7.0g, carbohydrates 12.7g, fiber 0.5g, sugar 2.1g, sodium 799mg, diet points 8.2.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 0.6, Lean meat: 0.7, Fat: 4.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.