1. Heat half the butter in a pan, add the rice, and fry till golden brown.
2. Add the spinach and the stock, and pressure cook for 10 minutes.
3. Cool and liquidise the soup, then pour it in a pan, add the milk, seasoning, nutmeg powder and the rest of the butter.
4. Boil the soup, and add the eggs.
5. Serve the soup hot in soup bowls, laced with cream and crusty bread on the side.