1. Wash the rice.
2. Pour the bone broth and soak for 20 minutes to save time when cooking. (The bone broth is cooked ahead of time)
3. Dice carrots.
4. Turn to medium heat and simmer for 5 minutes, then pour in carrots.
5. Cook on medium heat until the soup is thick and season with salt, about 28 minutes.
6. Finished picture.
7. Petal eggs. (Cut as above)
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