INGREDIENTS

* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/4 cups milk
* 1/2 cup uncooked white rice
* 1 cup water
* 2 fluid ounces lemon juice

Method

1. In a medium sauce pan combine soup and milk. Heat through while whisking.
2. In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
3. Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.