Any white stock (chicken or veal) can be used. Leftover cooked rice can also be used - add it to the pan at the last minute, giving it just enough time to warm through.

This soup can be eaten either hot or cold. Served hot it has a very delicate flavour; served cold the taste is more lemony. If served cold, add a touch of elegance by garnishing with paper-thin slices of lemon and sprigs of dill weed.

SERVES 4 - 6
- 1.15 L [2 pt] white stock
- 50 g [2 oz] long-grain rice
- 3 eggs
- juice of 2 small lemons
- freshly ground black pepper

1. Bring the stock to the boil.
2. Sprinkle in the rice and simmer gently for about 15 minutes or until the rice is tender. To test this, fish out a grain of rice and bite it. If it is still hard, further cooking is required.
3. Meanwhile, break the eggs into a bowl, add the lemon juice and beat (stir vigorously) with a fork.
4. When the rice is cooked, remove the pan from the heat.
5. Stir a ladleful of hot stock into the egg mixture.
6. Add the egg mixture to the pan of stock, whisking in with a rotary or balloon whisk.
7. Reheat soup over low heat, stirring gently until it is the consistency of thin cream. Do not allow the soup to boil or the eggs will scramble.
8. Season and serve.
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