Easy Lemon Rice Pilaf
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!
Ingreadients :
- 2 large egg yolks
- ¼ cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, or to taste
- 2 tablespoons butter
- 1 ½ cups uncooked jasmine rice
- 3 cups chicken broth
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Step by Step :
- 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.
