Directions:
- Place rice, salt and water in a medium sized saucepan. Bring to a boil and cook until rice is very soft.
- Beat egg yolk and flour together until well blended. Whisk in yogurt and add 1-2 tablespoons additional water if needed.
- Place the yogurt mixture in a separate saucepan and heat over very low heat. Cook on low heat for approximately 15 minutes, stirring constantly.
- Slowly pour rice and water into yogurt and bring to a boil, stirring constantly. Turn heat down and cook for 10 minutes.
- Melt butter over medium heat. Once it starts to sizzle add mint and sauté lightly for about 25 seconds. Stir into soup and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.51 Kcal (563 kJ) | ||
| Calories from fat | 66.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Cholesterol | 48.07mg | 16% | |
| Sodium | 475.38mg | 20% | |
| Potassium | 157.33mg | 3% | |
| Total Carbs | 12.29g | 4% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 10.4mg | 58% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 44.18 Kcal (185 kJ) | ||
| Calories from fat | 21.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 11% | |
|---|---|---|---|
| Cholesterol | 15.79mg | 16% | |
| Sodium | 156.14mg | 20% | |
| Potassium | 51.67mg | 3% | |
| Total Carbs | 4.04g | 4% | |
| Sugars | 1.34g | 16% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 1.38g | 8% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 3.4mg | 58% | |
| Calcium | 43.6mg | 13% | |
* 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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