Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Chicken Stock |
| ¼ cup | Uncooked Rice |
| 1 \N | Egg Yolk |
| ½ \N | Lemon, Juice Only |
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 ½ cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.