Greek lemon soup
Stir the cornflour into 225ml/8fl oz chicken stock of the until it has dissolved. Pour into a saucepan over a medium heat, and add the remaining stock.
Bring to the boil. Add the rice, reduce the heat, and simmer for about 20 minutes until tender. Remove from the heat.
Beat the lemon juice and eggs together. Whisk half the stock, a little at a time, into the egg mixture. Pour the egg mixture into the pan with the remaining stock, mixing well.
Return to low heat and cook, stirring constantly, until the soup is just thickened. Serve immediately.