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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.
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