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What You Need:
(Serving Size: 4)
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6 quarts water
3 tablespoons salt
1 cup plain white raw rice, preferably imported Italian rice
2 tablespoons butter
3 eggs
1 cup freshly grated imported Parmesan cheese
4 teaspoons lemon juice
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Translate this recipe:
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| How To Cook: |
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1. In a large soup pot or kettle, bring the water and salt to a bubbling boil over high heat. Pour in the rice in a slow stream so that the water never stops boiling.
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2. Stir once or twice, then reduce the heat to moderate and boil the rice uncovered and undisturbed for about 15 minutes, or until it is tender.
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3. Test it by tasting a few grains. As soon as the rice is done, drain it thoroughly in a large colander.
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4. Over low heat, melt the butter in a 1-quart flameproof casserole and immediately add the hot drained rice. In a bowl, beat the eggs with a fork until they are well combined.
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5. Then beat in the cheese and lemon juice. Stir this mixture into the rice and cook over very low heat, stirring gently with a fork, for 3 or 4 minutes. Serve at once while the rice is still creamy.
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