(0 = leftover)
Creamy Lemon Rice
butter - unsalted
lemon peel, minced
14 1/2 fl ozs
vegetable broth, or chicken broth
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.
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A surprising hit with the boys.
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A light twist to rice.
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.
this was nice and different
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
left out the cream made it better
cook the rice according to the package... was nowhere done. just okay.
didn't work out
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.
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.