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1
First, cook the rice.
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2
If using basmati rice, wash it in a bowl of cold water, then drain and rinse under cold running water.
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3
Pour it into plenty of boiling salted water and cook for about 20 minutes, until just tender.
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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.)
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5
Drain and keep it to one side until you are ready to serve.
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6
In a large pan bring to the boil 1 1/4 cups water with the crumbled chicken bouillon cubes.
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7
Without peeling them, cut the tomatoes into quarters and remove the hard white bits near the stem end.
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8
Blend to a light cream in the food processor and add to the pan.
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9
Season with salt, pepper, and sugar and add the chopped mint.
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10
Mix well and simmer for 5 minutes.
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11
Just before serving, stir in the rice, adding a little water if the soup is too thick, and bring to the boil.
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12
In a little bowl, beat the egg with the lemon juice.
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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.
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14
Do not let it boil again, or the egg will set.
