One warm Turkish-style bowl of rice in a smooth yogurt, yolk and flour-thickened soup, finished with dried mint and paprika butter.
100 gYogurt
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8 gEgg Yolk
1 tspButter
30 gRice
1 cupWater
3 gFlour
0.4 gDried Mint
0.15 gPaprika
To tasteSalt
To tasteBlack Pepper
Rinse all the rice, drain and put in a small saucepan with all the measured water. Bring to a boil, then cover and simmer gently for 15-18 minutes until the rice is soft. Keep all the starchy cooking liquid.
Whisk all the yogurt, yolk and flour in a small bowl until completely smooth. Gradually whisk in several spoonfuls of hot rice cooking liquid to warm the mixture, then slowly stir it back into the saucepan. Cook over very low heat for 8-10 minutes, stirring constantly, until creamy and the soup reaches 82-85 °C. Do not allow a rolling boil, which can split the yogurt. Season with salt and black pepper.
Melt all the butter in a tiny pan over low heat. Stir in all the dried mint and paprika for 20-30 seconds until fragrant without scorching, then remove from the heat. Swirl every drop of the spiced butter into the soup. Serve all the rice and soup immediately in one bowl as one portion; bread and additional toppings are not included.