51.   Then the rice is kneaded into a smooth paste by putting it in a wooden mortar and pounding it with a wooden mallet.

52.   When you have a smooth paste, stir in the broth and lemon juice.

53.   When you have a smooth paste, slowly add the milk and stir-cook until the sauce thickens.

54.   When you have a smooth paste, stir this back into the remaining broth.

55.   Whisk in enough of the milk, about half, to form a smooth paste.

56.   Work in lime juice and oil to form a smooth paste.

57.   Pour enough of the reserved liquid through to make a smooth thick paste.