1 c. uncooked rice
1 1/2 c. boiling water
Salt
Peel and juice of 1/2 lemon
1/4 c. butter
3/4 c. whipping cream, warmed
Chopped parsley

Add rice to boiling water. Season to taste with salt. Cook, covered, and over medium heat until rice is tender, stirring occasionally, about 20 minutes. Do not over cook.

Saute lemon peel in butter about 3 minutes. Remove peel. Add butter to cooked rice. Add lemon juice gradually, tossing until seasoned to taste. Add half of warmed cream, folding gently. Add enough additional cream to coat all grains of rice. Place in oven proof serving dish and keep warm until serving time. Garnish with chopped parsley.