65db594cd37ce.jpg

4 c Chicken Stock

1/4 c Uncooked Rice

1 Egg Yolk

1/2 Lemon, Juice Only

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *