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!
Ingredients
- egg yolks: 2 piece
- heavy whipping cream: 0.25 cup
- lemon juice: 2 Tbsp
- lemon zest: 1 tsp (to taste)
- butter: 2 Tbsp
- ½ cups uncooked jasmine rice: 1 piece
- chicken broth: 3 cups
- Parmesan cheese: 0.25 cup (grated)
- fresh parsley: 3 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
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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.
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Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
