Prepare the rice, shell the eggs and cut them into quarters. Chop the onion finely and fry lightly in the butter, sprinkle in the flour and curry powder, and cook slowly for 5–6 min. Add the stock or milk, season with salt and lemon juice and simmer gently for ½ hr. Then add the eggs and let them remain until thoroughly heated and serve. The rice may be arranged as a border, or served separately.