Yayla Çorbası (Turkish Yogurt and Rice Soup)

Method

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1. 1Bring the rice and water to a boil in a pot. Lower to medium-low and cook for 15-18 minutes until the rice is completely soft.
2. 2Meanwhile, whisk the yogurt, egg yolk and flour in a bowl until completely smooth with no lumps.
3. 3Slowly whisk a ladle of the hot liquid into the yogurt mixture. Repeat with 2-3 more ladles; this tempers the yogurt so it won't curdle.
4. 4Pour the tempered mixture into the pot in a thin stream, stirring constantly. Add the salt.
5. 5Bring the soup to a boil over medium heat, stirring all the time. Once it boils, lower the heat and cook for 5 more minutes, until it lightly coats the back of a spoon.
6. 6Melt the butter in a small pan; when it foams, add the mint and chili flakes and stir for 10-15 seconds. Drizzle the mint butter over the soup and serve hot.