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6 to 8
servingsMedium
Published 1966
In a saucepan combine the rice, chicken stock and salt to taste. Bring to a boil and cover. Reduce the heat and cook slowly for about twenty minutes, until all the liquid is absorbed.
Beat the eggs with a whisk or rotary beater and add them all at once to the rice. Add the butter immediately. Stir well without returning the pan to the heat. The heat