How to make
Put the water with the broth to come to a boil. Then pour in the rice and leave for another 15 min.
In a separate bowl, mix together the yoghurt and egg yolk and stir. Add the flour and milk.
Pour in the prepared mixture to the rice slowly while stirring nonstop. Add black pepper and salt if desired. Leave to boil for about 15-20 more min.
Serve with a roux of butter and spearmint.
