1 cup converted rice
Serves 6
| 4 Tbsp | Unsalted butter |
| 1 Cup | Long grain rice |
| Grated zest of 1 large lemon | |
| 2 Cups | Chicken broth, boiling |
| 1 tsp | Salt |
| 2 Tbsp | Lemon juice |
| ½ Cup | Whipping cream (or more if desired), heated |
| 2 Tbsp | Minced fresh herbs (parsley, dill, tarragon, basil or a combination) |
Melt butter in a medium saucepan. Add rice and lemon zest, stir to coat, and cook, stirring often, over medium heat for about 5 minutes. The rice grains will become opaque, but not browned. Add hot broth and salt (why hot broth? It doesn’t cool down the pot, which would increase the cooking time). Reduce heat, cover, and simmer for about 20 minutes until liquid is absorbed. Stir in lemon juice and heated cream. Increase heat slightly and stir until most of the cream has been absorbed. Stir in fresh herbs. Serve immediately.
Make Ahead Tip: The day before, prepare the rice with the lemon zest, broth and salt and directed. Cool, put into a microwave safe container, and refrigerate. Before serving, heat in microwave, stir to “fluff”, then add lemon juice, hot cream and fresh herbs.
Recipe courtesy Molly Fowler, The Dining Diva
