Riz au Citron (rce oh see-trohn), boiled rice, mixed with eggs and lemons, makes a delicate and fragrant accompaniment to grilled meat or white fish.
10 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 pint water
1 teaspoon salt
6 oz. Parmesan cheese, grated finely grated rind of
2 tablespoons fresh lemon juice
1 oz. butter
Place the rice in a large saucepan. Pour over the water and add the salt. Set the pan over high heat and bring the water to the boil. Cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat and set aside.
In a small mixing bowl, beat the eggs, cheese, lemon rind and juice together with a fork until they are well blended. Set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the rice. Reduce the heat to low and pour over the egg mix-ture, stirring constantly. Cook the mix-ture for 4 to 5 minutes, stirring constantly, or until the cheese has melted.
Remove the pan from the heat. Trans-fer the rice mixture to a warmed serving dish and serve at once.