Slightly adapted from The Silver Platter, which I just picked up--more because there was a copy around when I was growing up, and because the ladies who wrote it so strongly identify with upper-middle-class New England in the 80s that it's pretty hilarious, than because the style of cooking has much overlap with my own. Most of the recipes are rich, meaty, boozy, and/or complicated, but this one is none of those.
6 c water
2 cubes not-chicken broth
1/2 c basmati rice
3 egg yolks (you could add the whites too but I didn't)
1/4 c lemon juice
1 c minced arugula
salt and pepper to taste
Simmer the rice in the broth until cooked but not overdone. Meanwhile, I recommend whipping up a batch of lemon ricotta almond cake; the rice may be done a bit before the cake is ready to go in the oven, but that's fine, just turn off the burner and let the soup cool down a bit. When the cake is in the oven, whisk together the egg yolks and lemon juice, then whisk in at least 1/2 c broth (more if the broth is hotter). Stir the arugula and the creamy-looking egg mixture into the soup. Turn the burner back on and stir just until the soup starts steaming--overheating favors curdling, which is not the goal. Serve lukewarm with a fava bean and ricotta thing, which didn't turn out as well as I'd hoped for, followed by that cake, which is excellent.
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