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Recipe by BettyCrocker
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Prep Time
0min
Total Time
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Heat broth, rice and salt to boiling in 3-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes or until rice is tender.
Mix eggs and lemon juice. Stir 1/2 cup of the hot broth into egg mixture; stir back into broth mixture in saucepan. Cook over low heat 3 to 5 minutes, stirring constantly, until slightly thickened. (Do not boil or eggs will curdle.) Garnish each serving with parsley.
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