Ingredients
- 1 egg yolk
- 1/2 lemon
- 950 ml chicken stock
- 30 gr rice (uncooked)
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in half cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.