|Chicken stock||6 Cup (96 tbs)|
|Clarified butter||2 Teaspoon|
|Uncooked long grain rice||1⁄4 Cup (4 tbs)|
|Chicken livers||6 , cooked and chopped|
|Egg yolk||1 , beaten|
|Snipped parsley||2 Tablespoon|
|Freshly ground white pepper||To Taste|
|Snipped chives||1 Tablespoon|
Heat stock to boiling in a medium saucepan.
Heat butter in a small skillet until bubbly; stir in rice.
Cook and stir rice until lightly browned; stir into boiling stock.
Simmer covered until rice is tender (about 25 minutes).
Stir liver, egg yolk, and parsley into stock; cook and stir until egg is cooked and liver hot (about 2 minutes).
Season to taste with salt and pepper.
Spoon into bowls; garnish with chives.