Creamy Lemon Rice

  Posted on May 14, 2012  by Leslie Blythe  6 comments

Yes, it’s another lemony recipe! What can I say? We have a tree that is over loaded with lemons!

Creamy Lemon Rice

Serves 4

2 cups excellent, rich chicken broth
4 large egg yolks
½ cup fresh-squeezed lemon juice
½ cup frozen peas
1 bunch of scallions, sliced to yield a scant
½ cup of rings
2½ cups cooked rice (day-old is more than fine)
2 generous pinches coarse kosher salt, or to taste

Bring the chicken broth to a simmer on the stove top in a stainless-steel pot and keep it simmering as you gather the rest of the ingredients. It will slightly reduce and intensify in these few minutes.

In a stainless-steel or glass heatproof bowl, whisk the egg yolks, then add the lemon juice and whisk until blended.

Add a ladleful of hot stock to the egg-lemon mixture and whisk thoroughly.

While whisking, slowly add the hot egg-lemon mixture into the pot. Stir or whisk gently over medium-low heat while the liquid ever so slightly thickens and changes color from bright to pale yellow, about two minutes. Add the peas and the scallions, which will turn bright green in the first few seconds as they blanch in the hot liquid. Stir gently until the peas are warmed through, then add the cooked rice. Stir thoroughly, then turn off the heat and let rest, covered for a minute or two. Season with salt and pepper as needed.