* 2.5 Litres strong Chicken stock
* 125 g Long grain rice
* 5 Egg yolks and 3 Egg whites, beaten with a little Salt
* Juice of 2 large Lemons

===Method===
* Bring the Stock to the Boil, reduce heat to low and add the Rice.
* Cover and Simmer for about 15 minutes, until the Rice is cooked.
* Add the Lemon juice to the Eggs.
* Drain off some of the Stock into a jug and pour it into the Eggs a little at a time, beating constantly.
* Pour the mixture back into the Soup and heat through VERY gently.
* It should thicken a little, but do not allow to Boil or it will Curdle.

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