Parmesan Lemon Rice

Pets'R'us's Note:

Found this recipe years ago in a magazine and we never parted! The great flavor of this rice dish works best when served with a simple fish or chicken dish. Please use fresh Parmesan cheese.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 600 ml water
• 12 ounces long grain rice , washed and drained
• 1 teaspoon salt
• 6 ounces grated parmesan cheese
• 4 eggs
• 2 lemons , zest of
• 2 tablespoons lemon juice
• 1 ounce butter

Directions:

1. Bring the water to the boil, then stir in the rice and the salt and boil for two minutes.
2. Lower the heat, cover the pan, and simmer for 15 to 20 minutes or until all the water is absorbed, turn off the heat and let the rice stand for a few minutes.
3. Beat the eggs in a bowl and add the cheese, rind and lemon juice, mix.
4. Melt the butter in a large frying pan; add the rice and then the egg mixture, mixing it very thoroughly.
5. Cook on a gentle heat whilst stirring until the cheese melts.
6. Turn into a dish and serve right away, do not let it stand around.

Reviews

[Evie*]

Very tasty rice dish, the Parmesan is a whole lot of Parmesan and I was a little concerned the rice would end up 'gluggy' but it worked fine and tasted great. The lemon flavour through the rice is perfect.

[Derf]

Wonderful lemon flavour! I used brown basmati rice and did not add the salt as I thought there was enough in the Parmesan cheese. I used shredded Parmesan. Just made half a recipe for the two of us and we enjoyed every mouthful. It had a wonderful rissoto rice consistancy and went very well with our baked halibut. Thanks for posting Annelies, I will be making this one again!!

[Rita~]

This is a quick and tasty side. I did use 1 cup of grated cheese equaling 4 ounces. Lots of lemon flavor. I found this to be almost like a risotto creamy and fresh Oh and comforting. I did skip the salt. Thanks.