|Definitely not rice pudding.|
Feeds two. Bring approximately 1.5-2 litres of home made chicken stock (don't bother with a stock cube, the stock is the base of the soup and it needs to be the proper stuff) to the boil and add a couple of good handfuls of rice (all depends on how hungry you are, as much or as little as you like). Let that simmer away while you fry two stale slices of ciabatta, cubed, in a splash of extra virgin olive oil. When golden, rub one side of each crouton with a cut clove of garlic, get the garlicky goodness right in there, a bit faffy but worth it. When the rice is just about cooked, add some cooked shredded chicken and stir in, warming it through. Remove from the heat. In a cup, mix a beaten egg or two with the juice of a lemon and trickle this into the soup, stirring gently, until combined. Season really well, plop the soup into two bowls, garnish with the croutons (you will probably have eaten half by now) and some chopped flat leaf parsley.
Cook it now, you can thank me later.