4-1/4 cups chicken stock
1 cup water
1/3 cup long grain white rice
1/2 lemons, juiced and peel grated
2 eggs
1/2 lemons, sliced
Combine stock, water and rice in a nonreactive saucepan over medium low heat. Cook 15 minutes or until rice is tender. Combine grated peel and lemon juice with eggs in a large bowl. Beat well. Gradually add 2 cups hot stock mixture, beating constantly. Stir back into remaining stock mixture and heat but do not boil. Garnish with lemon slices.
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