Active Time
15 MIN
Total Time
45 MIN
Serves : 4

How to Make It


In a large saucepan, beat the egg with the flour and rice. Whisk in the yogurt and water and cook over moderate heat, stirring frequently, until thickened slightly and the rice is tender, about 30 minutes. Stir in the herbs and cook for 2 minutes. Season the soup with salt. Ladle into wide bowls, sprinkle with cinnamon and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently before serving; stir in a bit of water if the soup seems too thick.

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