Prep. time: 10 minutes
Cooking time: 10 minutes if the stock is already prepared

1. Bring the broth to a boil in a pot or large saucepan;
2. sprinkle in the rice and cook until tender;
3. in a bowl, beat together the eggs and lemon juice; gradually blend in a ladleful of hot broth, stirring constantly;
4. reduce the heat to low;
5. gently pour the egg and lemon mixture into the soup, stirring all the while; leave for a few minutes to thicken, but don't let the mixture boil or it will break;
6. serve immediately.