2 1⁄2 Liter, home made or made with low salt stock cubes
300 Gram (Short Grain Is Perfect)
2 , quartered
6 , finely chopped
Reduced salt soy sauce
Put the stock in a pan and bring to the boil.
Rinse the rice in a sieve to wash away any starch, then add to the stock, lowering the heat to a gentle simmer.
Cook for 1 hour, adding the water about 20 minutes into the cooking time.
Stir a few times throughout the cooking time, adding more water if needed.
Spoon into soup bowls and add a couple of egg quarters, chopped spring onions and a drizzle of soy sauce to each one.