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1. Put the rice, chicken broth, and salt in a 2-quart covered casserole. Set inside a slightly larger pie or cake dish.
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2. Cook in the microwave oven for 15 minutes, stirring several times or until the liquid is absorbed and the rice is "al dente."
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3. Beat together the lemon juice and egg. Beat in the Parmesan cheese. Stir into the hot rice.
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4. Let stand 5 minutes before serving.
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TIP:
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The pie dish will catch any boil-over from the rice. If the rice is not tender enough for your taste, add a bit more broth or water and cook a little longer. Be careful to not overcook, as this dish should not be soggy or bland. "Al dente" means that when the rice is bitten, there is just a tiny bit of resistance.
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