Total Time
55mins
Prep 5 mins
Cook 50 mins

Originally found in Yankee Magazine.

Ingredients Nutrition

Directions

  1. Melt butter in a skillet.
  2. Add rice and stir, about 2 minutes, making sure grains are nicely coated with butter.
  3. Add lemon zest, pepper (to taste), and the broth.
  4. Simmer uncovered over low heat for about 40 minutes, or until the liquid has absorbed and rice in tender; remove from heat.
  5. Add lemon juice and stir.
  6. Let stand 5 minutes.
  7. Garnish with lemon slices to serve.
Most Helpful

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!

Sagadahoc February 24, 2008

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!

winkki November 01, 2006