1 ea Lemon lg
1/4 c Rice, uncooked
4 1/2 c Chicken broth, clear
2 tb Butter <real not margerine>
1 tb Parsley fresh and chopped
4 ea Lemon thin slices
1/2 c Cream, heavy
Cook the rice and the butter together in medium saucepan with 1/2 cup of the chicken broth for 20 -25 minutes. Stir in the remainingb broth and bring to just the boiling point. Stir in the cream, lemon rinf, and the lemon juice. Mix well and serve hot. Garnish with the parsley and a slice of lemon.