In non-reactive pot, combine water, rice and stock. Cook 15 minutes until rice is tender.
In bowl, whisk eggs until foamy. Add lemon juice. Whisk temper into soup – tempering is equalizing the temperature by ladling a little hot stock into egg mixture and pouring the combined mix into the soup.
Heat through, but DO NOT BOIL.
Season with salt and pepper. Garnish with parsley and lemon slices.