Persian Rice Potage (Patageh Beranj)

Melt the butter over medium heat in a heavy-bottomed pot until fully melted but not browned.

Add the rice flour and sauté gently, stirring constantly, until lightly fragrant and smooth, taking care not to let it color.

Gradually pour in the broth while whisking continuously to dissolve the rice flour and prevent lumps.

Add the rice and reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is tender and the potage thickens slightly.

Stir in the milk and allow the mixture to gently come to a soft boil two to three times, lowering the heat between boils to prevent scorching.

Season with salt and black pepper to taste.

In a heatproof bowl, whisk the egg yolks until smooth. Slowly ladle some of the hot potage into the yolks while whisking constantly to temper them.

Pour the tempered egg mixture back into the pot and cook over very low heat, stirring gently, until creamy and smooth. Do not allow it to boil.

Remove from heat, gently stir in a touch of cream, and serve warm.