Categories: Soups/stews 
      Yield: 6 servings 
  
      2 qt Chicken broth; strained             2    Lemons; (juice only) 
    1/2 c  Raw long grain white rice                -Salt 
      2    Whole eggs or egg yolks         
  
  Bring the broth to a full boil in a soup kettle. Gradually add the rice, 
  stirring constantly until the broth boils again. Reduce the heat, cover, 
  and simmer until the rice is just tender, not mushy, 12 to 14 minutes. 
  Remove from the heat and keep warm while preparing avgolemono. Beat the 
  eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly 
  add some of the hot broth to the egg-lemon mixture, beating steadily. Stir 
  the mixture into the soup and cook over minimum heat, without boiling, 
  until the soup thickens to coat a spoon.  Taste for salt, and keep warm 
  over hot water until ready to serve. Pass the pepper mill at the table for 
  additional zest. 
     (If desired, bite-sized pieces of cooked chicken may be added to soup 
  before adding the rice). 
   
  Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, 
  New York, via Karen Mintzias I-Cooking