Categories: Soup- Stew- Chowder- Chili

Ingredients

• 3 cups chicken stock OR 2 (13 1/4 oz.) cans chicken stock, divided use
• 1 cup cooked rice
• 2 Tbsp. butter
• 3 egg yolks
• 3 Tbsp. fresh lemon juice
• Lemon slices, for garnish

Directions

1. In a 3-quart microwave-safe dish, combine 2 cups of the stock with rice and butter. Cover and microwave on high until mixture starts to boil (6 to 8 minutes); cover and set side in warm pieces.

2. In a 2-cup microwave-safe dish, microwave remaining 1 cup stock on high until boiling (2 to 3 minutes).

3. In a small bowl, whisk yolks until light and fluffy. Gradually add lemon juice, whisking to blend. Whisking constantly, very gradually add the 1 cup hot stock to egg mixture.

4. Gently whisk egg yolk mixture into hot rice and stock mixture. Cover and let stand for 5 minutes before ladling into warmed bowls. Serve at once.

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