|Chicken bouillon cubes||4|
|Water||4 Cup (64 tbs)|
|Lemon||1 , juiced|
Dissolve bouillon cubes in boiling water.
Add rice and boil until tender.
Add beaten yolks to whites.
Add lemon juice, beating constantly.
Add 3/4 T. broth, beating to prevent curdling.
Add mixture to chicken broth and season to taste.
Stir over low fire until it comes to a boil.