|Basmati rice||1⁄2 Cup (8 tbs)|
|Strong chicken stock||8 Cup (128 tbs)|
|Salt||1 1⁄2 Teaspoon (Or Use According To Taste)|
|Freshly ground white pepper||1 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
GETTING READY 1) Properly wash the rice and soak them in cold water for about 20 minutes. 2) In a strainer, place the rice to drain for next 20 minutes. MAKING 3) In a large pan, place the stock over high heat and bring it to boil. 4) To the stock, add rice, salt and pepper. 5) Cook rice until tender at a high simmer and once done, remove from heat. 6) In a bowl, beat eggs till well blended. 7) Add lime juice to the eggs, beating all the while. 8) Return soup to moderate heat before serving and when it starts simmering, reduce the heat to low. 9) Stir into the egg mixture a spoon of soup. 10) Slowly Combine the egg mixture in a thin stream into the soup, beating the soup with a whisk all the while. 11) If required add more lime juice. SERVING 12) Serve hot immediately.