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Creamy Lemon Rice


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  • 1/2 c unsalted butter
  • 2 c rice
  • grated zest of 2 lemons
  • 3 c chicken broth, boiling
  • 1 t salt
  • 2 T fresh lemon juice
  • 1 c heavy cream
  • pepper


Servings 8


Step 1

Melt butter in sauce pan on low. Stir in rice and zest. Cook over med heat, stirring, until rice is opaque, abt 5 min. Add broth and salt, cover and simmer 20 or til liquid is absorbed. Stir in lemon juice. Slowly stir cream into rice. Continue to stir on low til cream is absorbed - abt 5 min.


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