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What You Need:
(To Serve: 6)
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6 cups fish stock
½ cup raw converted rice
1 egg
2 tablespoons fresh lemon juice
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Translate this recipe:
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| How To Cook: |
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1. Bring fish stock to a boil. Add rice and reduce heat.
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2. Cook, covered, for 15 to 20 minutes on low heat, until rice is tender.
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3. Prepare egg-lemon sauce by beating egg with lemon juice in a medium-sized bowl.
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4. Slowly add 2 cups hot liquid, stirring constantly.
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5. Pour back into pot and simmer 3 minutes to incorporate.
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