Tomato and Rice Soup

1. 1

   First, cook the rice.

2. 2

   If using basmati rice, wash it in a bowl of cold water, then drain and rinse under cold running water.

3. 3

   Pour it into plenty of boiling salted water and cook for about 20 minutes, until just tender.

4. 4

   (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.)

5. 5

   Drain and keep it to one side until you are ready to serve.

6. 6

   In a large pan bring to the boil 1 1/4 cups water with the crumbled chicken bouillon cubes.

7. 7

   Without peeling them, cut the tomatoes into quarters and remove the hard white bits near the stem end.

8. 8

   Blend to a light cream in the food processor and add to the pan.

9. 9

   Season with salt, pepper, and sugar and add the chopped mint.

10. 10

    Mix well and simmer for 5 minutes.

11. 11

    Just before serving, stir in the rice, adding a little water if the soup is too thick, and bring to the boil.

12. 12

    In a little bowl, beat the egg with the lemon juice.

13. 13

    Add a ladle of the soup to the egg, beat well, pour it into the soup, stirring vigorously for a few seconds, only until it becomes creamy, then quickly take it off the heat.

14. 14

    Do not let it boil again, or the egg will set.

* Per serving · 4 servings · Values may vary.