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Easy Lemon Rice Pilaf

Rated as 5 out of 5 Stars
152

"This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!"
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Ingredients

48 m servings 282
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 282 calories; 10.2 40.2 6.3 98 668 Full nutrition

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Reviews

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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...

Hubs gave this one two thumbs up. I'm not much on jasmine rice but he couldn't stop talking about how creamy and flavorful it was. I served it with grilled steak and shrimp and it went really ni...