shepherd soup

Pour the rice in a saucepan with 3 cups of 1 cold water, bring to a boil, season with salt and simmer over low heat until completely soft, 20 to 25 minutes.

Crack the egg into a large bowl, whisk with a whisk, and gradually add the yogurt, flour and 1 cup cold water while continuing to beat. Pour a little rice water into the mixture in a bowl, stir, add a ladle of water along with rice.

Pour the mixture in the bowl into the pot of rice, stirring all the time. Bring to a boil and immediately remove from heat. Add oil, mint, salt and pepper. Let stand covered for about 5 minutes. and serve with fresh herbs and tortillas.