"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Creamy Lemon Rice, by Norma Thweatt, is from May I Have That Recipe ?,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 c. water 1 c. chicken broth 2 T. fresh lemon juice 1 1/4 c. dry converted rice 1/2 c. heavy cream salt and pepper to taste 2 T. chopped chives
BOIL water, broth, and lemon juice in a saucepan over high heat. Add rice, cover, reduce heat to low, and simmer 20 minutes. STIR in cream and cook over medium heat until thickened, 1-2 minutes. season with salt and pepper. GARNISH with chives.
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