Instructions: 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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