How to make
Put water and vegetable broth to boil in a pot. Clean the rice, wash it and add it to the boiling water.
Boil briefly - it'll be ready in less than 10 min. In the meantime, prepare the thickening agent.
In a separate container, beat the egg yolk with the yoghurt and milk. Add the flour in several lots, so that it gets absorbed well.
Once the rice has boiled, remove from the stove.
Add part of the water to the bowl with the thickening agent, while beating with a mixer nonstop.
The reason we're heating the thickening agent is to prevent it from curdling. Add it carefully to the water with rice and return the mixture to the stove.
Leave the soup to come to a boil, while stirring often. It's ready once it thickens and bubbles form on the surface.
Add salt* and leave the soup aside. In the meantime, melt butter in a pan to which you've added the spearmint, cayenne pepper and paprika.
Serve the soup garnished with the braised aromatic butter, roasted almonds and a chili pepper.
* Grandma taught me that you should add the salt at the very end so the soup doesn't curdle.
