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Categories:
water chicken bouillon long grain rice salt plain yogurt milk egg yolk all-purpose butter mint leaves
Viewed: 63 - Published at: 2 years agoIngredients
- 8 cups water
- 1 cube chicken bouillon
- 1/4 cup uncooked long grain rice
- Salt
- 2 cups plain yogurt
- 1/2 cup milk or buttermilk
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1 tablespoon butter
- 2 tablespoons dried mint leaves
Method
- Rinse and drain the rice.
- In a large pot bring the water, bouillon, rice, and two pinches of salt to a boil.
- Cook until the rice is tender.
- In a small bowl, mix the yogurt, milk or buttermilk, egg yolk, and flour until combined.
- Take a few spoonfuls of the hot liquid from the pot and incorporate into the yogurt mixture.
- Slowly add the yogurt mixture to the pot while stirring continuously.
- Cook for an additional 10 minutes.
- Melt the butter in a small skillet and add the dried mint.
- Cook and stir until fragrant.
- Add the butter mixture to the soup pot or place a spoonful as topping to each bowl.
