Prep 5 mins
Cook 50 mins
Originally found in Yankee Magazine.
- 2 -4 tablespoons butter
- 1 1⁄2 cups long grain rice
- 1 teaspoon lemon zest, freshly grated
- 1⁄2 teaspoon white pepper (to taste)
- 4 1⁄2 cups chicken broth
- 1⁄4 cup lemon juice, freshly squeezed
- 1⁄2 cup fresh parsley, chopped
- 1 lemon, thinly sliced, garnish
- Melt butter in a skillet.
- Add rice and stir, about 2 minutes, making sure grains are nicely coated with butter.
- Add lemon zest, pepper (to taste), and the broth.
- Simmer uncovered over low heat for about 40 minutes, or until the liquid has absorbed and rice in tender; remove from heat.
- Add lemon juice and stir.
- Let stand 5 minutes.
- Garnish with lemon slices to serve.
Great recipe. I prepared it essentially as written except that I cooked it in my rice cooker, measuring the chicken broth to match its requirements for teh amount of rice. Served with a great lamb dish (Maple and Apple Braised Lamb Shoulder Chops) and everyone was happy. I'll use this a lot. Thank you!
This was very simple to make and smelled wonderful while it was cooking. I may reduce the liquid/cook time some what as it went a bit past creamy to almost mushy. I also reduced the lemon at the end but the lemon taste was still rather overpowering; I think cutting it in half would work well. This has a lot of potential with some minor adjustments and I'm sure we'll be making it again. Thanks so much for posting!