easy lemon rice pilaf

easy lemon rice pilaf
  • 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


  1. Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
  2. 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.
  3. Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

10/13/2019
easy lemon rice pilaf, recipe PT15M PT1H 5 455 calories

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