Ingredients
- 4 egg yolks
- 1 pepper
- 1 nutmeg
- 1/4 lemon zest
- 4 cup chicken stock
- 1 tablespoon lemon juice
Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.