The traditional egg-lemon soup in Greek kitchens begins with chicken stock in which you simmer long-grain white rice. When it’s tender, whisk in egg yolks mixed with lemon juice (the second they hit the water they start cooking); the soup reheats but never comes back to a boil. The rice makes it creamy, though no cream is added.

1. In a large saucepan over medium heat, bring the chicken stock to a boil. Add the rice, cover, and simmer for 25 minutes, or until the rice is tender. Remove the pan from the heat.

2. In a bowl, whisk the egg yolks, lemon juice, salt, and pepper. Add a ladle of hot stock to the egg mixture, whisking constantly.

3. Whisk the egg mixture into the remaining stock in the pan. Return the saucepan to medium-low heat. Cook, stirring constantly, until steam begins to rise on the surface but do not boil. Taste for seasoning and add more salt and pepper, if you like.