- Yield: 8 to 10 servings
- 3cups chicken broth
- 1/2cup unsalted butter
- 2cups long grain white rice
- -- Zest of 2 lemons
- 1teaspoon salt
- 2tablespoons fresh lemon juice
- 1cup heavy cream
- Place the chicken broth in a medium saucepan and bring to a boil. Reduce heat to low.
- In a separate large saucepan, melt the butter over low heat. Stir in the rice and lemon zest. Cook over medium heat, stirring for 5 minutes. Stir in the hot broth and salt, cover and simmer for around 20 minutes or until liquid is absorbed. Stir in the lemon juice, then stir in the cream. Continue to stir over low heat until the cream is absorbed, around 5 minutes. Season with salt and pepper to taste.
Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s A Well-Seasoned Kitchen (Denver, Co., 2009).