Easy Lemon Rice Pilaf

1. 1

   Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.

2. 2

   Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

3. 3

   Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

* Per serving · 4 servings · Values may vary.

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