Directions

1. Put the chicken broth in a large pot, and bring to a boil. Add the rice, simmer gently for about 20 minutes, or until the rice is cooked.
2. In a mixing bowl, whisk together the egg yolks with the Dannon® All Natural Plain Yogurt. When combined, whisk in the flour until smooth. Gradually pour the yogurt mixture into the soup, stirring constantly. Heat over low heat for a minute, but do not boil. Remove from heat promptly.
3. Meanwhile, melt the butter in a small pan, stir in the chopped mint leaves and red chili flakes or paprika, and cook until sizzling. Pour seasonings into the hot soup, stir and serve immediately.