- 1/4 cup rice
- 5 cups of water
- 1 cup of plain yogurt
- 1 egg yolk
- 2 Tbsp flour
- Salt
- 2 Tbsp butter
- 2 tsp dried mint
Directions:
1) Boil rice in 5 cups of water with salt until soft
2) In a bowl, beat the egg yolk and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture
3) Put the yogurt mix in the pot with rice and start cooking on very low. It's important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring
4) Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don't let it burn)
5) Pour it into the soup and serve it
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