How to make
Pour the broth over the washed and parboiled rice, salt it, bring to a boil and cook until softened on low heat.
Whisk the eggs with the lemon juice until foamy, add 2 cups of boiling broth in lots.
Pour this thickening agent in the broth with the rice and continue stirring until the soup thickens.
Cool to room temperature, put in the fridge and cool well.
Before serving, stir and decorate with the lemon that's been peeled and roundly sliced.
