Ingredients

4 chicken bouillon cubes
4 C. boiling water
2 Tbsp. rice, raw
2 medium eggs, beaten
2 Tbsp. lemon juice, fresh
1/4 tsp. mixed herb seasoning
1 dash coarsely ground pepper
parsley sprigs

Cooking Instructions

Dissolve bouillon cubes in boiling water. Add rice slowly so as not to stop the boiling. Cover; reduce heat to low. Let simmer gently for 15 minutes, or until rice is tender but firm. Combine eggs and lemon juice. Slowly pour 1/2 hot mixture into egg mixture, stirring quickly. Return to remaining soup. Cook over very low heat 3 to 4 minutes, stirring constantly, until mixture is smooth and coats the spoon. Avoid boiling or high heat to prevent curdling. Stir in herb seasoning immediately, and serve.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)