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.
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)