CREAMY LEMON RICE
1/2 cup butter
2 cups uncooked, white rice
the grated zest of 2 lemons
3 cups boiling chicken broth
1 tsp. salt
2 T. fresh lemon juice
1 cup cream
freshly ground black pepper to taste
chopped parsley to garnish
Melt the butter in a saucepan over low heat. Stir in the rice and lemon zest. Cook, stirring, until the rice becomes opaque, about five minutes. Add the chicken stock and the salt, cover and simmer for about 20 minutes, or until all of the liquid has been absorbed. Stir in the lemon juice. Slowly stir in the cream, continuing to stir over low heat until all of the cream has been absorbed. Season to taste and serve immediately.
Ann White
