Boil rice until ready.
Fry slightly chopped onion, add flour and fry for 5 minutes. Dilute the fried onion with ½ quarter (1/2 liter) of hot water, boil until creamy consistency.
Add the rest of the butter and fresh egg yolks in warm milk, boil over a water bath stirring constantly until homogeneous.
Put the boiled rice, fried onion and cooled to 110–120oF (65-70oC) egg mix in kefir. Season with salt, stir carefully.
