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Categories:
egg flour Arborio rice full-fat plain yogurt water mint cilantro parsley basil kosher salt ground cinnamon
Viewed: 67 - Published at: 3 years agoIngredients
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 cup arborio rice, rinsed and drained
- 1 quart full-fat plain yogurt
- 3 cups water
- 1/2 cup finely chopped mint
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped watercress or basil
- Kosher salt
- Ground cinnamon, for sprinkling
Method
- In a large saucepan, beat the egg with the flour and rice.
- Whisk in the yogurt and water and cook over moderate heat, stirring frequently, until thickened slightly and the rice is tender, about 30 minutes.
- Stir in the herbs and cook for 2 minutes.
- Season the soup with salt.
- Ladle into wide bowls, sprinkle with cinnamon and serve.
