June 14, 2019


Chicken stock - 2 l
Long grain rice - 100 gms
Large eggs - 4
Small lemons juice of 2
Salt and pepper

To garnish:
halved lemon slices


  • Bring the stock to the boil in a large saucepan, then wash the rice and add to the stock.
  • Return to the boil, then lower the heat and simmer for 15 minutes or until it is tender.
  • In a bowl, mix together the eggs and lemon juice. Stirring constantly, add a little hot stock to the mixture, then pour this into the rice and stock in the pan, stirring.
  • Remove from the heat and add salt and pepper to taste.
  • Serve hot, garnished with halved lemon slices.

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