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Easy Lemon Rice Pilaf

"This creamy rice dish is the appropriate aspect choice for fish. The subtle lemon and creamy Parmesan give it a sturdy and noteworthy taste. Double delicious whilst used with jasmine rice! Guaranteed you may be asked to make it again and again!"

Ingredients :

2 big egg yolks
1/4 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon lemon zest, or to taste
2 tablespoons butter
1 half of cups uncooked jasmine rice
3 cups chook broth
1/4 cup grated Parmesan cheese
3 tablespoons chopped sparkling parsley

Instructions :

Prep : 20M	Cook : 6M	Ready in : 48M

Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk very well.
Melt butter in a saucepan over medium-high warmth. Add rice; prepare dinner, stirring continuously, till opaque, three to four minutes. Add chicken broth; stir quick. Bring to a boil. Reduce heat to low. Cover and simmer until rice is soft and liquid has been absorbed, 20 to twenty-five minutes.
Fold lemon-cream combination into the rice; mix properly. Stir in Parmesan cheese and parsley.

Notes :

Editor's Note:
This recipe incorporates uncooked egg. We propose that pregnant women, young youngsters, the aged, and the infirm do no longer devour raw egg. Learn greater approximately egg protection from our article, Make Your Eggs Safe.

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