Easy Lemon Rice Pilaf


  • 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
  • Directions

  • Step 1

    Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.


  • Step 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.

  • Step 3

    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, How to Make Your Eggs Safe.

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