Place half the rice in the bottom of a 10-cup (2.5 L) microwave-safe bowl.
Mix the ground meat, coriander, nutmeg, salt and egg yolk.
Shape into small meatballs and place on the rice.
Place the chicken wings over the meatballs.
Pour the remaining rice over.
Pour the chicken bouillon and water over all.
Microwave 20 minutes at HIGH, then 30 minutes at MEDIUM-HIGH.
Let stand, without uncovering, 30 to 40 minutes.
The meat and rice will form a sort of meat cake while cooking.
Cut into portions and add to each bowl with a chicken wing.