Serving Size : 4
1 each Lemon lg
1/4 cup Rice, uncooked
4-1/2 cups Chicken broth, clear
2 tablespoons Butter (real not margarine)
1 tablespoon Parsley fresh and chopped
4 each Lemon thin slices
1/2 cup Cream, heavy
Cook the rice and the butter together in medium saucepan with 1/2 cup of the chicken broth for 20 -25 minutes. Stir in the remaining broth and bring to just the boiling point. Stir in the cream, lemon rind, and the lemon juice. Mix well and serve hot. Garnish with the parsley and a slice of lemon.