Creamy Lemon Rice

1 tbs

butter - unsalted

1 cup

long-grain rice

1 tbs

lemon peel, minced

14 1/2 fl ozs

vegetable broth, or chicken broth

1/2 cup

water

1 tbs

lemon juice

1/4 cup

half and half

Melt butter in a saucepan on low heat.
Stir in rice and lemon zest and cook until rice is well coated and lemon zest is fragrant.
Add broth and water, then cover and cook 20 minutes.
Remove cover and stir in lemon juice, then cream, and allow to cook over low heat 5 minutes more, until the half and half is absorbed.

Nutrition

Prep Time: 0:10 Cook Time: 0:25 Skill Level: Average Cuisine: American Serves: 4 Calories: 233.1 Fat: 5.6g Unsaturated Fat: 2.05g Protein: 6g Carb.: 39.4g Sugar: 0.2g Sodium: 43.6mg Calcium: 37.1mg Potassium: 37.1mg Fiber: 0.8g GL: 23

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Member Comments

Name	Comment	Adults	Kids	Effort
She Cooks	A surprising hit with the boys.	*****
Emily	A light twist to rice.
Katie	This had great potential, but the rice was no where near done with the time stated. Next time, I will have to cook the rice according the the rice package.	*****	*****
rj	this was nice and different
Brenda	okay
Monica	used my rice cooker for this so just added all ingredients except half/half and cooked. When done, I tossed with the half/half and lemon juice
christina	Loved this!	*****
David	left out the cream made it better
Joshua	cook the rice according to the package... was nowhere done. just okay.	*****		Average
Chad	didn't work out
Christine	Should have read the comments or listened to my instincts -- both told me it wasn't enough liquid to fully cook the rice. I added a bit more water and let it cook for an additional 10 minutes to get it done. Otherwise, quite yummy.	*****	*****	Simple
Gracie	My DH's favorite of the night. I cooked the rice in the rice cooker with a 2 to 1 ratio of broth to rice. I let it cook and then added everything else in. I didn't follow the proportions in the recipe.	*****

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