Instructions: 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 1/2 cup of the stock.

Whisk the mixture back into the stockpot. Reheat but do not allow to boil.

Serve.

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