Riso Al Limone – Lemon Rice

In a large kettle or soup pot, bring water and salt to a hearty boil. Pour in the long-grain rice slowly, so that the water does not stop boiling. Stir once or twice, then reduce the temperature and cook uncovered and without stirring again for about 15 minutes on low heat until the long-grain rice is soft. Taste a few grains to be on the safe side. Once the long grain rice is done, drain it thoroughly in a large colander. Over low heat, melt the butter in a 1 1 capacity ovenproof Reindl and pour in the drained, hot long-grain rice. In a baking bowl, beat the eggs well with a fork. Then add the cheese and the juice of one lemon. Fold this mixture into the long-grain rice and stir gently with a fork at a very low temperature for up to 4 min. Serve immediately while the rice is still creamy.

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