Sunday, 29 June 2008


  • 100 g rice
  • Half a tsp salt
  • 750 ml water or stock
  • 1 tbsp plain flour
  • 1 egg, whisked
  • 6 tbsp natural yogurt
  • 2 tsp dried mint or handful of fresh mint, chopped
  • 200 ml water
  • salt and pepper to taste
  • 1 tbsp olive oil or butter
  • 2 tsp paprika or chilli powder

Wash the rice, add salt and water or stock. Bring it to boil then simmer with the lid on for about 25-30 minutes until the rice is soft and cooked. Set aside.
Whisk the egg in a bowl, add flour, yogurt, mint, water and seasoning. Add this yogurt and egg mixture into the cooked rice. Return the pan of soup to the stove and cook the soup on low heat stirring frequently to prevent it sticking to the bottom of the pan. Simmer for 10 minutes. You may add more water if the soup is too thick. While the soup simmering, heat a small frying pan with 1 tbsp oil or butter, add the paprika and drizzle over the soup just before serving. Serves 4.

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