Directions:
- In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
- Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
- When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.67 Kcal (1213 kJ) | ||
| Calories from fat | 134.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 23% | |
|---|---|---|---|
| Cholesterol | 446.08mg | 149% | |
| Sodium | 624.21mg | 26% | |
| Potassium | 498.01mg | 11% | |
| Total Carbs | 13.98g | 5% | |
| Sugars | 6.4g | 26% | |
| Protein | 24.99g | 50% | |
| Iron | 2.4mg | 13% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.92 Kcal (276 kJ) | ||
| Calories from fat | 30.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 23% | |
|---|---|---|---|
| Cholesterol | 101.52mg | 149% | |
| Sodium | 142.05mg | 26% | |
| Potassium | 113.33mg | 11% | |
| Total Carbs | 3.18g | 5% | |
| Sugars | 1.46g | 26% | |
| Protein | 5.69g | 50% | |
| Iron | 0.5mg | 13% | |
| Calcium | 17.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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