In a small bowl, stir the cornstarch into 225ml/8fl oz of chicken stock until it has dissolved completely.

Pour the cornstarch mixture into a saucepan over medium heat, then add the remaining chicken stock.

Bring the mixture to a boil.

Add the long-grain rice, reduce the heat to low, and simmer for about 20 minutes or until the rice is tender.

Remove from heat.

In a separate bowl, beat together the freshly squeezed lemon juice and eggs until well combined.

Gradually whisk about half of the hot stock from the saucepan into the egg mixture, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan with the remaining stock, stirring well to combine.

Return the saucepan to low heat and cook the soup, stirring constantly, until it is just thickened.

Season the soup with salt and pepper to taste.

Serve the Greek-inspired lemon rice soup immediately, garnished with fresh dill or parsley if desired.

Enjoy this comforting and flavorful dish!