With wet hands, mould the kibbi mixture into small hollow balls about the size and shape of a small egg (see Kibbiyet directions, on this page).
Place the rice and water in a saucepan and bring quickly to the boil.
Lower heat to simmer, cover, and cook until rice is nearly tender and most of the water is absorbed.
Beat together the yoghurt, egg white and salt.
Add this mixture to the simmering rice and beat with egg beater.
The mixture should have the consistency of thick soup.
Add more water if necessary.
Bring the mixture back to the boil, stirring occasionally to prevent it sticking to the bottom of the pan.
Stir in the kibbi balls gently and continue to boil for 5 minutes; lower heat and simmer for a further 5 minutes.
Turn off the heat and cover saucepan.
Allow to stand for 5 minutes before serving.
If a more tart flavour is required, add lemon juice to taste before serving.