This is rice like you’ve never tasted before! It is creamy like a risotto, but so much easier to prepare. It is the perfect side dish for fish or lamb, with its intense lemon flavor and fresh herbs. My daughter, Kelly, aka “The Golden child”, once said, “White rice is a waste of time in my mouth.” She changed her mind when she tasted this recipe. It has been a family favorite ever since.
Creamy Lemon Rice
Ingredients
- 4 Tbsp Unsalted butter
- 1 Cup Long grain rice
- Grated zest of 1 large lemon
- 2 Cups Chicken broth boiling
- 1 tsp Salt
- 2 Tbsp Lemon juice
- ½ Cup Whipping cream or more if desired, heated
- 2 Tbsp Minced fresh herbs parsley, dill, tarragon, basil or a combination
Instructions
- Melt butter in a medium saucepan. Add rice and lemon zest, stir to coat, and cook, stirring often, over medium heat for about 5 minutes. The rice grains will become opaque, but not browned. Add hot broth and salt (why hot broth? It doesn’t cool down the pot, which would increase the cooking time). Reduce heat, cover, and simmer for about 20 minutes until liquid is absorbed. Stir in lemon juice and heated cream. Increase heat slightly and stir until most of the cream has been absorbed. Stir in fresh herbs. Serve immediately.
Notes
Make Ahead Tip: The day before, prepare the rice with the lemon zest, broth and salt and directed. Cool, put into a microwave safe container, and refrigerate. Before serving, heat in microwave, stir to “fluff”, then add lemon juice, hot cream and fresh herbs.
Tried this recipe?Let us know how it was!