Instructions: Bring the stock to a boil and add the rice. Cook until the rice is tender, about 20 minutes. Remove the stock from the heat. Just before serving, beat the eggs with a
rotary beater or wire whisk until they are light and frothy. Slowly beat in the lemon juice and dilute the mixture with 2 cups of the hot soup, beating constantly until well-mixed.

Add the diluted egg-lemon mixture to the rest of the soup, beating constantly. Bring almost to the boiling point, but do not boil, or soup will curdle. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.