Ingredients
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2 large egg yolks
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¼ cup heavy whipping cream
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2 tablespoons lemon juice
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1 teaspoon lemon zest, or to taste
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2 tablespoons butter
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1 ½ cups uncooked jasmine rice
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3 cups chicken broth
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¼ cup grated Parmesan cheese
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3 tablespoons chopped fresh parsley
Directions
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Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
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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.
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Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
