- 12 cups Water
- 12 cubes Chicken Bouillon
- 1 cup Uncooked Jasmine Rice
- 1/3 tea. Black Pepper
- 4 Lemons–Juiced
- 6 Eggs–Beaten until frothy with the Lemon Juice
- 2-3 cups Frozen or Fresh Shrimp (Optional) Added about 5 minutes before serving.
Heat the water, bouillon cubes, rice and pepper until the rice is done, about 20 minutes. Beat the eggs and lemon together then add a few cups of the hot broth to the egg/lemon mixture. You are trying to warm the egg mixture a bit so it won’t curdle. Add the mixture to the pot of cooked rice and bullion. Stir and let cook about 3-5 minutes. Do not boil so the Vitamin C is preserved. Serve hot. Freezes well. Makes 1 Gallon. Serves 8
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at www.NaturalHealthTechniques.com and free monthly newsletter. Most months she includes a healthy recipe in her newsletter.