Servings
1
Ingredients
- 6 cups Chicken stock
- 1/3 cup Uncooked Rice
- 4 Egg yolks
- Salt
- 1 tablespoon Grated Lemon Rind
- 3 tablespoons Fresh lemon juice
Directions
- Bring stock to a boil.
- Add rice and cook about 20 minutes, until it is tender.
- Reduce heat to low.
- In a bowl, beat the egg yolks with the lemon rind, lemon juice, and salt.
- Pour about 1/2 cup of the broth into the egg mixture, then pour it back into the broth, stirring constantly.
- Simmer for about 5 minutes over low heat, until slightly thickened.
- Serves 6-ish.
- Posted to JEWISH-FOOD digest V97 #316 by raab
- ranch@sympatico.
- ca> on Dec 04, 1997