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Nutrition Facts
Serving Size 1 (184g) Recipe makes 8 servings The following items or measurements are not included below: 2 lemons, zest of
Calories 388
Calories from Fat 209		(54%)
Amount Per Serving		%DV
	Total Fat 23.3g	35%
	Saturated Fat 14.4g	71%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 592mg		24%
Potassium 160mg		4%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 0.6g	2%
	Sugars 0.5g
Protein 5.9g		11%
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Creamy Lemon Rice

Recipe #76321 | 35 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: MarieAlice
Nov 13, 2003

This is a delicious rice dish that is easy to make and goes wonderfully with fish or chicken. The cream can be eliminated, and the rice is still delicious.

SERVES 8 -10 (change servings and units)

Ingredients

1/2 cup unsalted butter
2 cups long grain white rice
2 lemons, zest of, grated
3 cups chicken broth, boiling
1 teaspoon salt
2 tablespoons fresh lemon juice
1 cup heavy cream
fresh ground pepper

Directions

1
Melt butter in a saucepan on low heat.
2
Stir in rice and lemon zest.
3
Cook over medium heat, stirring, until rice is opague, about 5 minutes.
4
Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
5
Stir in lemon juice.
6
Slowly stir cream into rice.
7
Continue to stir and cook on low heat until cream is absorbed.
8
Season to taste.

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Featured Reviews for This Recipe

From: winkki

On Jun 8, 2004

This was a nice change of pace from our usual rice pilaf. The only change I made was to use veggie broth. We tried it both with and without cream (well, half-and-half). Both ways are good, although I think the next time I make it without cream I'll reduce the butter by a few tbsp as it was a bit oily on its own. But with the milk mixed in, that disappeared and it had a wonderful creamy texture. I might reduce the lemon zest by just a bit next time, but that's due to personal preferences. It's definitely made it onto our regular menu rotation, especially on nights we have fish (I served it with SlipC's Cornmeal-crusted Trout, #50499). The rice is also great with asparagus on the side, as the lemon taste really perks up the veggies and the colors look great together. Thanks so much!

5 people found this review helpful

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From: Charishma Ramchandani

On Dec 22, 2003

This is indeed a wonderful rice we enjoyed at lunch. I omitted the heavy cream and substituted the chicken broth with Maggi vegetable broth with onions(I used4 3/4 cups of broth that I prepared by dissolving 2 cubes of Maggi veg. broth with onions in 4 3/4 cups of water) and butter with Pure Wesson Canola oil. Since the broth contained salt already, I did not add anymore to this dish. I will make this again, it was good! Thank you for sharing