Heat the chicken broth to a boil. While the broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. While the broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg/lemon mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large visible threads of egg.
Nutritional Content: Sounds pretty healthy to me!
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