8 cups chicken stock
1 cup long-grain white rice (rinsed if you prefer a little less thick)
3 eggs
Juice of 2.5 lemon
Kosher salt and freshly ground black pepper, to taste
Leaf parsley , for garnish (or cilantro for a more portuguese flavor)
Bring stock to a boil in a 4-qt. saucepan over high heat.
Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
Menawhile whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot. (add in 2 cloves of minced garlic for additional punch)
Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley or cilantro.
Adding garlic to the dish at the point where you add the egg mixture will add yet more portuguese flavor to this dish. Same is true if you substitute cilantro for oarsley
