Ingredients48 m servings 282
- 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.
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Make Your Eggs Safe.
Per Serving: 282 calories; 10.2 40.2 6.3 98 668 Full nutrition
ReviewsRead all reviews 4
I really liked this, it was different, not something I would make on a weekly basis but for special occacsions with a fancy meal. I cut down a tad on the lemon, which was my preference.
A fresh and pleasant change from my usual rice pilaf. It goes well with fish! My family loves this, and I know I'll be making it again
I made this last night and was a little apprehensive because I'm not a huge lemon fan but OMG this was so amazing! My fiance said it was the best pilaf he's ever had. The creaminess and hint o...