- 2 large egg yolks
- 1/4 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, or to taste
- 2 tablespoons butter
- 1 1/2 cups uncooked jasmine rice
- 3 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
- Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
10/13/2019
recipepes.com
easy lemon rice pilaf, recipe
PT15M
PT1H
5
455 calories
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