1. Put the stock in a large saucepan and bring it to the boil. Add the rice and simmer over low heat for 15 minutes until the rice is tender. Remove the pan from the heat.
2. Break the eggs into a bowl and beat lightly. Gradually add the lemon juice, beating continuously. Add a few spoonfuls of stock and mix well. Stir this mixture into the stock.
3. Return to a low heat and warm through but do not let it boil or it will curdle. Season, and add parsley.