Instructions:1. Make chicken broth and heat to boiling; add rice.
2. Simmer, covered, for about 20 minutes.
3. Remove from heat and set aside.
4. In a bowl, beat egg whites until stiff; add yolks and beat well.
5. Beat continuously, adding lemon juice a little at a time.
6. Add about 1/5 of the broth, beating continuously.
7. Pour this mixture back into the pot of broth and rice.
8. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil.
9. Serve immediately.