3c Chicken Broth
2oz Rice, Uncooked (for brothier soup... 3oz rice for thicker soup)
Chicken (Optional... I just used a little bit of leftovers)
3 Tbsp Lemon Juice
Bring the broth to a boil
Add the rice, cover, and reduce heat
Simmer for about 20 minutes, or until the rice is tender (be careful with this, rice is shy and doesn't like to be peeked at)
In a separate dish beat the eggs and the lemon juice together
When rice is done, slowly add the egg mix into the rice and broth while stirring rice constantly in a clockwise direction (or anticlockwise...). Basically you want to be pouring into the whirlpool that you create by stirring.
Add chicken if you used any
Heat the soup without boiling
I didn't season this until after it was in the bowl. It only needed a smidge of salt, and a light peppering. I think I would use a little more lemon next time.
This could easily be a vegetarian dish. Just use vegetable broth (which you can make yourself!) and no chicken! This soup would probably be really good with tofu too!
We used brown rice with this, which is not my favorite, but it didn't affect the flavor.
This was one of the easiest meals I've ever made.
The recipe says it serves 4. It does if you're using it as a side dish or an appetizer. As a meal, it serves 2 with no leftovers.
I want to make this all the time. Seriously.