1 lemon juice of wine
5 tablespoons butter (staka butter)
2 cups of rice
6 cups of broth
Boil the meat well, and then strain it. Put 6 cups of broth in the pot to boil with rice. When the rice is half-cooked, pour the lemon. Heat the staka butter. When the rice is ready, remove it from the heat and pour the butter. For every 3 glasses of broth, put 1 glass of rice. If the broth is less add water.