Instructions:1. Bring the chicken stock to a boil in a stockpot.
2. Add the rice.
3. Reduce heat.
4. Simmer until the rice is tender, about 20 minutes.
5. Beat the egg yolk and lemon juice together in a separate bowl.
6. Stir in 1/2 cup of the stock.
7. Whisk the mixture back into the stockpot.
8. Reheat but do not allow to boil.