INGREDIENTS:

6 cups chicken stock
1/2 cup long-grained rice
3 egg yolks
1/2 cup lemon juice
Salt and pepper
Chopped parsley

1. Bring the chicken stock to a boil in a large sauce pan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice.

2. When rice is done, turn off heat. Remove about a ladleful of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the sauce pan. Return the pot to medium heat, and cook until soup is hot, but not boiling.

3. Garnish with parsley and a slice of lemon, and serve.

YiaYia's Note: Homemade Chicken Stock is much more flavorful.