2 - 46 oz chicken broth
3/4 cup rice
5 eggs, separated
Juice of 2 lemons
2 Tablespoons cornstarch
Cook broth and rice at low heat for roughly 25 minutes or until rice is tender
When rice is ready, beat egg whites until they hold peaks
Add egg yolks and mix well
Lower speed of Mixmaster then add lemon juice, then cornstarch
When mixture is blended, add some of the broth to warm mixture
When you have added enough of the broth, fold the mixture into the remaining broth and rice