Best Creamy Lemon Rice Recipes

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Steps:

• Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
• With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
• Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN

Steps:

• Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
• Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.

CREAMY LEMON RICE

Steps:

• In a saucepan, combine first six ingredients; bring to a boil. Stir with a whisk to blend., Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Stir in basil.

CREAMY LEMON PARMESAN RICE

Steps:

• Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
• Add in the onion and garlic; saute for about 3 minutes.
• Add in 4 quarts water and bring to a boil over high heat.
• Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
• In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
• Add the hot rice to the mixture; stir to melt butter.
• Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
• Season with salt and pepper.
• Sprinkle with more Parmesan cheese if desired.

CREAMY LEMON CHICKEN AND RICE

Steps:

• Heat a skillet with oil over medium high. Add chicken, 1/2 of lemon juice, and salt and pepper to taste and cook chicken 4 to 6 minutes or until cooked through and lightly browned. Remove and set aside.
• Add the Knorr® Rice Sides™ to the skillet with the water, cream, and remaining lemon juice and cook on high until it comes to a boil then reduce heat to low and cook for 2 minutes. Stir in the frozen broccoli, re-cover and continue to cook for 5 to 7 minutes, or until broccoli and rice are tender.
• Stir in the chicken and let rest for 2 to 5 minutes to thicken. Serve and enjoy!

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN

Steps:

• Bring 4 quarts water to boil in large pot over high heat.
• Add rice and onion.
• Boil until rice is just tender, about 16 minutes.
• Drain, reserving 1/2 cup cooking liquid.
• Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
• Add hot rice mixture, stir to melt butter.
• Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
• Season with salt and pepper.
• Sprinkle with 2 tablespoons cheese.
• Garnish with basil sprigs and serve.

CREAMY LEMON RICE

Steps:

• Melt butter in a saucepan on low heat.
• Stir in rice and lemon zest.
• Cook over medium heat, stirring, until rice is opague, about 5 minutes.
• Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
• Stir in lemon juice.
• Slowly stir cream into rice.
• Continue to stir and cook on low heat until cream is absorbed.
• Season to taste.

CREAMY LEMON CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Grease an 11 x 8 baking dish (or one of similar size).
• In a large shallow bowl, combine flour with the parmesan, garlic powder, onion powder, and ½ of the lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each piece of chicken on all sides with flour mixture. Set aside.
• In a large skillet over medium-high heat, heat olive oil until shimmering but not smoking. Add chicken skin side down, and sear until golden, 6 minutes. Flip and cook until the opposite side is golden, around 6 minutes more. Remove from the pan and set aside.
• Stir together the soup, water, rice, garlic, and remaining lemon zest in your prepared baking dish. Place the chicken on the rice mixture and layer lemon slices over the top of each piece. Cover the baking dish.
• Bake for 30-40 minutes or until the chicken is done and the rice is tender. To develop a deeper color, uncover the dish for the last 5-10 minutes of baking. Sprinkle on the sliced basil. Let stand for 10 minutes. Stir the rice and season to taste before serving.