Ingredients
6 cups canned chicken broth
12 cup long-grain rice (not converted or instant)
2 -3 egg yolks
sliced fresh lemon (garnish)
chopped fresh parsley (garnish)
Method
Sources
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Recipe1M+
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Manual grain huller — process home-grown rice, oats, barley
Large airtight containers — flour, rice, grain, dry goods storage
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Simple rice cooker for everyday grain cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Manual grain huller — process home-grown rice, oats, barley
Large airtight containers — flour, rice, grain, dry goods storage
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Simple rice cooker for everyday grain cooking
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pour the broth into a pot and bring it gradually to a full boil. pour in the rice, reduce to a simmer,and cover. cook for about 25 minutes, or until rice is just tender. do not overcook. meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined. when rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture. whisk this mixture back into the remaining soup. return the soup to medium heat and cook, stirring constantly, until soup is just steaming. do not let it reach a boil. season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. correct seasoning just before serving. garnish hot or cold with lemon slices and chopped parsley.