Cook 1,200 g broth, 120 g rice and 2 g salt for 18 minutes at 95 °C until rice is tender.

Ingredients

• 1,200 gSoup, chicken broth, low sodium, canned
• 120 gRice, white, long-grain, regular, raw, unenriched
• 165 gEgg, whole, raw, fresh
• 100 gLemon juice, raw
• 2 gSalt, table

Method

1. Cook 1,200 g broth, 120 g rice and 2 g salt for 18 minutes at 95 °C until rice is tender.
2. Whisk 165 g eggs with 100 g lemon juice and stir in 300 g hot broth a ladle at a time.
3. Lower pot to 80 °C, stir in egg mixture and warm 7 minutes without boiling.
4. Rest 5 minutes and serve hot; all 1,200 g broth remains in soup.