Easy Lemon Rice Pilaf - cooking recipe

Ingredients
    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
Preparation
    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.

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