Directions:
- In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
- Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
- Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.84 Kcal (1335 kJ) | ||
| Calories from fat | 114.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 20% | |
|---|---|---|---|
| Cholesterol | 72.72mg | 24% | |
| Sodium | 689.34mg | 29% | |
| Potassium | 408.68mg | 9% | |
| Total Carbs | 38.17g | 13% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 24mg | 133% | |
| Calcium | 272.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 44.53 Kcal (186 kJ) | ||
| Calories from fat | 15.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 20% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 24% | |
| Sodium | 96.26mg | 29% | |
| Potassium | 57.07mg | 9% | |
| Total Carbs | 5.33g | 13% | |
| Sugars | 1.07g | 31% | |
| Dietary Fiber | 0.23g | 7% | |
| Protein | 1.66g | 24% | |
| Vitamin C | 0.3mg | 4% | |
| Iron | 3.3mg | 133% | |
| Calcium | 38mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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