Rinse rice, add 1,800 g water and 7 g salt, and simmer at 95 °C for 18 minutes until the grains are tender; the water remains in the soup.

Ingredients

• 150 gRice, white, long-grain, regular, raw, unenriched
• 1,800 gBeverages, water, tap, drinking
• 500 gYogurt, plain, whole milk
• 100 gEgg, whole, raw, fresh
• 30 gButter, salted
• 8 gSpearmint, fresh
• 7 gSalt, table

Method

1. Rinse rice, add 1,800 g water and 7 g salt, and simmer at 95 °C for 18 minutes until the grains are tender; the water remains in the soup.
2. Whisk yoghurt and egg for 2 minutes. Stir in 300 g hot rice liquid spoon by spoon to warm the mixture without curdling.
3. Lower the pot to 80 °C, stir yoghurt mixture into the rice and warm for 5 minutes without boiling until the soup thickens slightly.
4. Heat butter in a small pan for 2 minutes at 140 °C, add fresh mint and bloom it for 1 minute. Stir all mint butter into the soup.
5. Rest for 8 minutes for the rice to settle, then serve hot in portions of about 610 g without uncounted bread.