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Ingredients
- 4 cups basic chicken stock
- 6 Tbsp. Carolina or other long grain white rice
- 8 egg yolks
- 1/4 cup fresh lemon juice
- coarse salt, to taste
- freshly ground pepper
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper
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