Bring rice and chicken stock to a boil in large pot. Reduce the heat and simmer for 20 minutes, or until rice is tender. Beat eggs, lemon juice and curry powder together. Add 3 tablespoons of hot stock to egg mixture, stirring until well mixed. Add egg mixture to sou. Simmer, stirring constantly for 5 minutes more. Ladle soup into serving bowls, sprinkle with parsley and serve. Serves 4 - 6.