4 c. chicken stock
1 tbsp. lemon juice
1/4 tsp. grated lemon rind
1/2 c. cooked brown rice
4 egg yolks, slightly beaten
Ground black pepper
Ground nutmeg

Heat chicken stock until steaming. Stir in lemon juice and rind; add rice and heat. Whisk 1/4 cup stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming (2-3 minutes). Pour into serving bowls. Sprinkle with pepper and nutmeg.