|Long grain rice||3 Ounce (75 Gram)|
|Chicken stock||8 1⁄3 Pint|
|Lemon juice||2 Tablespoon (Extracted From 2 Lemons)|
|Parsley||2 Tablespoon, freshly chopped|
Wash the rice, then soak in cold water for 30 minutes.
Place the rice in a saucepan with the stock.
Bring to the boil.
Reduce heat, cover and simmer for 15 minutes or until the rice is tender.
Remove from the heat.
Beat the eggs together in a mixing bowl.
Gradually beat in the lemon juice, then a few spoonsful of the stock mixture.
Stir the egg mixture into the remaining stock mixture in the saucepan.
Return to the heat and cook gently for 2 to 3 minutes.
Do not let the soup boil or it will curdle.
Add pepper to taste.
Serve hot, sprinkled with parsley.