lemony rice soup

- 4-5 cups chicken broth
-1 cup rice (preferably basmati)
- 2 eggs
- juice of two lemons
- 1 tblspoon cornflour
- if chicken broth is not salted, salt to taste

black pepper to sprinkle over after it is served

to make chicken broth: a quarter of raw chicken boiled in 8 cups of water where salt to taste has been added

- Cook rice in chicken broth, stirring occasionaly.
- When rice is almost cooked do the following, using a small mixer continuously:
- beat eggs in a bowl
- add cornflour, slowly
- slowly pour lemon juice into egg-cornflour mix
- add to the mix (while still beating) broth from the cooking pot; to do this, use a dipper to collect broth from pot and SLOWLY empty into bowl while beating mix; refil and repeat once or twice (note: if you do not do this part correctly, the eggs may separate and cook as small lumps, and this is not good)
- stop beating and pour mix over into rice (that is still cooking) stirring while you do this.
- let it cook for antother minute or two and remove from stove

after you serve, sprinkle over black pepper

note 1: before you start the sauce process make sure there is plenty of liquids in the pot (about twice the volume of the rice; if not add, some warm water
note 2: if any of the chicken used to make the broth is left over, you may chop it up and add to the rice and broth before your pour in the egg/lemon mix