Creamy Lemon Pilaf with Lemon-Cream Sauce

Assemble these supplies:

• 2 tablespoons butter
• 11/2 cups long-grain white rice
• 3 cups chicken broth Salt
• Lemon-cream sauce (see following recipe)
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons finely chopped parsley
• Freshly ground black pepper

Steps in preparation:

1. Heat butter in heavy saucepan.
2. Add rice and cook 1 minute, or until rice turns opaque.
3. Add chicken broth and season with salt.
4. Bring to a boil, reduce heat, and simmer, covered, 20 to 25 minutes.
5. Just before serving, add lemon-cream sauce to rice and fold in gently.
6. Add Parmesan cheese and parsley.
7. Taste, and season with salt and pepper. Serve immediately.

Lemon-Cream Sauce

• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 2 yolks from extra-large eggs 
• 1/4 cup heavy cream

Combine lemon juice, lemon peel, yolks, and cream in small bowl. Whisk until well blended. Reserve for rice.

ADDED TOUCH

For a light, sweet dessert, chill, peel, and thinly slice four oranges. Sprinkle a teaspoon of orange liqueur (Grand Marnier and Triple Sec are both good with oranges) and a teaspoon of confectioners' sugar over each portion.