1 (16 oz.) can chicken broth
1/2 c. long grain rice (not instant or converted)
Juice of lemon (about 1/4 c.)
3 egg yolks

Boil broth; add rice and cook for 25 minutes. Meanwhile, beat egg yolks and lemon juice with fork. Pour 2 cups of hot broth into egg mixture. Whisk it until it is all blended.

Pour it back into the pot; stir. Add a little fresh ground pepper. Serve hot or chilled with thin lemon slices and/or parsley.