2 Reviews of Creamy Lemon Rice

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!

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