Ingredients:
1/2 cup unsalted butter
2 cups long grain white rice
2 lemons, zest of, grated
3 cups chicken broth, boiling
1 teaspoon salt
2 tablespoons fresh lemon juice
1 cup heavy cream
fresh ground pepper
Directions:
Melt butter in a saucepan on low heat.
Stir in rice and lemon zest.
Cook over medium heat, stirring, until rice is opague, about 5 minutes.
Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
Stir in lemon juice.
Slowly stir cream into rice.
Continue to stir and cook on low heat until cream is absorbed.
Season to taste.
Servings: 8-10
Time preparation: 5 min.
Time total: 35 min.