You will notice that the rice changes its consistency a little, it becomes more exemplary, more beautiful, more creamy after we add the eggs - it will also have a beautiful and appetizing color.
After pouring the eggs, leave the composition on low heat for a little longer - 5-10 minutes. But here too there are variations - if you put the kettle in the oven for about an hour you will have a rice dish that in my house is called "plachie", it is very good - but here we have another recipe, I am still studying and testing to it reaches my grandmother's plate, the best ever eaten, which is made in the oven with wood in clay pots. But I try to somehow restore it in the current conditions we have.