A frequent request around here.
3 1/2 cups water
2 teaspoons salt
2 tablespoons butter
2 cups long grain white rice
3 large lemons
1/4 cup olive oil
1 1/2 cups grated Parmesan cheese
1/4 cup heavy cream
Lemon for garnish
Bring water and salt to a boil in large saucepan. Stir in butter, then add rice. When it comes to a boil again, cover and turn heat to low. Cook 20 minutes.
Meanwhile, juice lemons in a medium bowl. Zest all lemons and add to juice.
When rice is done, pour in lemon juice/zest, olive oil and cheese. Mix until cheese melts. Fold in cre4am. Transfer to a bowl and garnish top with a pinwheel of lemon slices. Serves 4 - 6.