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In a medium pot set over high heat, bring the stock to a boil. Turn down the heat to medium and stir in the rice; partially cover the pot and cook, stirring occasionally, until the rice is tender, about 20 minutes.
In a medium bowl, whisk the eggs and lemon juice together until frothy.
Whisk 1 cup of the simmering stock into the egg-lemon juice mixture, then whisk the egg-lemon juice-stock mixture back to the pot. Cook, stirring and scraping the bottom of the pot continuously, until the broth thickens, about 2 minutes.
Remove from the heat, and season with salt and black pepper to taste. Ladle the avgolemono into wide bowls, garnish each serving with fresh parsley, and serve hot.