6 Serves
45 Mins
7 g
19 g
13 g
Rinse the rice thoroughly and boil it in a large pot with water until tender.
Ingredients, vitamins, and health benefits
Rice
Yogurt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
CameroonianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
123 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
468 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
203 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a mixing bowl, whisk together the yogurt, egg yolk, and flour until completely smooth.
Temper the yogurt mixture by slowly adding a ladle of the hot rice water, then pour the mixture back into the pot while stirring constantly to prevent curdling.
Simmer the soup gently for 10 minutes, then season with salt and pepper.
In a small frying pan, heat the olive oil and stir in the dried mint until fragrant, then drizzle over the soup before serving.
Egg Yolks
Flour
Salt
Salt And Pepper
Olive Oil
Dried Mint
Vitamin A
62 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
123 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
203 mg / 300 mgCaffeine
0 mgNet Carbs
6
g14
g30
g
Syrian
IndonesianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g