Yayla Çorbası

Method

1. Rinse 30 g of short-grain rice under cold water until the water runs clear, then drain.
2. Put the rice in a small saucepan with 400 ml of water or light chicken stock and 0.5 tsp of salt. Bring to the boil, then lower the heat, cover and simmer gently for 18 minutes, until the grains are very soft and beginning to break down.
3. Meanwhile, in a bowl whisk 150 g of room-temperature yoghurt with 1 egg yolk and 1 tbsp of plain flour until completely smooth and lump-free — this terbiye is what stops the yoghurt splitting.