12 1/4 cups quick cooking rice
1/4 cup vegetable broth
12 cups chicken broth
6 eggs, beaten
1/3 cup white sugar
1 tablespoon bakers' yeast
Place rice in a food processor or blender and pulse several times until coarse. Transfer to a bowl and continue to pulse 10 minutes. Stir in vegetable broth, chicken broth, eggs and sugar and mix well.
Place a krumkake in boiling water or milk and add the drained rice and vegetable broth. Return to a boil and continue to boil for 7 minutes. Stir in the bakers' yeast, allow to rise to an overall boil and continue to boil for 4 minutes; allow to cool before mixing with the remaining 1/3 cup rice.