Simmer 65g of rice in 1 liter of water until soft.
Whisk 250g of plain yogurt, 2 tablespoons of all-purpose flour, 1 egg yolk, and 1 tablespoon of lemon juice until smooth. Whisk in a few spoonfuls of the hot rice water.
Stir the yogurt mixture into the pot and cook gently, stirring, until slightly thickened. Season with 1 teaspoon of salt.
Melt 2 tablespoons of butter with a little olive oil in a small pan. Add 2 teaspoons of dried mint, let it sizzle for a few seconds and pour over the soup.
