|Vegetable stock/Chicken stock||2 1⁄2 Pint (1.5 Liters)|
|Long grain white rice||2 Ounce (50 Gram)|
|Lemon juice||3 Tablespoon|
|Chopped parsley||1 Tablespoon (To Garnish)|
1. Combine the stock, 1/2 teaspoon of salt and the rice in a saucepan. Bring the mixture to the boil. Stir, then lower the heat, cover and simmer for 20 minutes. Stir once more.
2. Beat the eggs in a small bowl, then whisk in the lemon juice. Add a ladleful of stock, beat, then add another ladleful of stock and beat again.
3. Bring the remaining stock and rice mixture to the boil. Briefly remove the saucepan from the heat and add the egg and lemon mixture. Stir well, lower the heat and simmer for a further 2 minutes, then add salt and pepper to taste. Sprinkle on the parsley, if liked.