The ideal side dish for fish is this creamy rice dish. Its flavor is powerful and distinctive thanks to the creamy Parmesan and subdued lemon. When combined with jasmine rice, it tastes even better! You can count on being requested to make it repeatedly!
| Prep Time: | 20 mins |
| Cook Time: | 28 mins |
| Total Time: | 48 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 large egg yolks
- ¼ cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, or to taste
- 2 tablespoons butter
- 1 ½ cups uncooked jasmine rice
- 3 cups chicken broth
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Instructions
- Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
- 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.
- Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 668 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I think the recipe needs some work. The parmesan cheese (which recipes never state- do they mean DRY or FRESH?) so frustrating!! I used dry Parmesan and to me it was way too strong and overpowered the dish. If I made it again I would not do the full amount for sure. Otherwise it would have been good.
A wonderful rice side dish to accompany fish. I served it with simple sautéed scallops and it was delicious. I followed the recipe exactly and then added peas as suggested in the reviews. My husband and I both like lemon and it was perfectly seasoned. “This is a keeper!”, said my husband.
Delicious and creamy and goes perfectly with fish. The two changes I made were to use half and half cuz I keep it on hand and to use about half the lemon zest simply out of fear of it being overpowering.
This is excellent. My Jasmine rice called for a cook time of 15 minutes so that is what I did. Added some defrosted peas at the end when I mixed the lemon mixture and the parm. Served with salmon and homemade applesauce, yum yum!
We add green peas to boost veggies in our meal.
This is delicious!! Very lemony and I love the jasmine rice.
I really liked this, it was different, not something I would make on a weekly basis but for special occacsions with a fancy meal. I cut down a tad on the lemon, which was my preference.
A fresh and pleasant change from my usual rice pilaf. It goes well with fish! My family loves this, and I know I’ll be making it again
I made this last night and was a little apprehensive because I’m not a huge lemon fan but OMG this was so amazing! My fiance said it was the best pilaf he’s ever had. The creaminess and hint of lemon was outstanding! I made it as written except I needed to add 1/4 cup extra chicken broth but that’s only because my stovetop cooks fast. This recipe is a keeper!
Hubs gave this one two thumbs up. I’m not much on jasmine rice but he couldn’t stop talking about how creamy and flavorful it was. I served it with grilled steak and shrimp and it went really nice with that. Definite keeper!