Rinse 1 cup of your chosen rice under cold water until the water runs clear. Cook the rice according to package instructions, typically in 2 cups of water or broth for 15-20 minutes. Set aside.

In a large pot over medium heat, combine 4 cups of chicken or vegetable broth with the zest of one lemon. Bring to a gentle simmer for about 5 minutes. Stir in 1/4 cup of lemon juice, salt, and pepper.

Gently add the cooked rice to the pot, stirring to incorporate fully. Simmer for another 5 minutes to absorb the flavors.

Whisk together 2 large eggs and 1/4 cup of lemon juice in a separate bowl. Gradually add a ladle of the hot broth to the egg mixture while whisking to prevent curdling.

Slowly pour the tempered egg mixture back into the pot, stirring over low heat for 2-3 minutes without boiling.

Ladle the soup into warm bowls and garnish with fresh herbs like dill or parsley. Adjust seasoning if needed and enjoy!