1. Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice. Cook 15 minutes or until the rice is cooked through. 2. Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely). Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture. Pour this mixture back into the broth and rice. 3. Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
