Directions:
- In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
- Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes.
- Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.99 Kcal (1583 kJ) | ||
| Calories from fat | 131.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.61g | 22% | |
|---|---|---|---|
| Cholesterol | 72.72mg | 24% | |
| Sodium | 897.84mg | 37% | |
| Potassium | 427.02mg | 9% | |
| Total Carbs | 47.49g | 16% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 13.1g | 26% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 24.6mg | 137% | |
| Calcium | 299.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 51.72 Kcal (217 kJ) | ||
| Calories from fat | 18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 22% | |
|---|---|---|---|
| Cholesterol | 9.95mg | 24% | |
| Sodium | 122.85mg | 37% | |
| Potassium | 58.43mg | 9% | |
| Total Carbs | 6.5g | 16% | |
| Sugars | 1.05g | 31% | |
| Dietary Fiber | 0.37g | 11% | |
| Protein | 1.79g | 26% | |
| Vitamin C | 0.3mg | 4% | |
| Iron | 3.4mg | 137% | |
| Calcium | 41mg | 30% | |
* 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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