Avgolemono Rice
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Coarse kosher salt, for cooking rice and for seasoning the sauce
- 1¼cups jasmine rice
- ¾cup frozen small peas
- 2cups excellent homemade brown lamb stock (using well-roasted bones; even better if bits of meat remain)
- 5large egg yolks
- ¼cup freshly squeezed lemon juice
- 4scallions, sliced in ⅓-inch rings, on a slight bias
- Freshly and finely ground black pepper
Nutritional analysis per serving (4 servings)
321 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 8 cups of water to a rolling boil. Season lightly with salt. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice “pasta-style” until just done.
- Step 2
Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice — you want it fluffy and to be able to cool and dry quickly.
- Step 3
Rinse the peas under cool water briefly to remove any frosty crystals.
- Step 4
Bring the lamb stock to a simmer.
- Step 5
In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.In a slow steady stream, while constantly whisking, add half the hot lamb stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
- Step 6
Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk — a minute or 90 seconds more.
- Step 7
Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi and as creamy as risotto.
Private Notes
Comments
In Step One, for how long do you cook the rice “pasta-style” until just done? As with pasta, is there a test to tell whether the rice is done cooking?
I find it's somewhere around the 5 minute mark but just pull out a few kernels and see how done they are. For this recipe I did mine al-dente to start and finished in the stock-egg mixture to help coat the rice more totally and thicken the sauce with some of the rice starch
Eat some
Sorry but did not enjoy this at all. It tasted of egg and lemon separately but the 2 flavors never melded together if that makes sense. And it tasted SO much of both that I couldn’t taste any other flavor. We threw it down the drain after trying to save with other spices and flavors
Love this! So simple and easy and elegant! I did add some garlic powder to the generous bit of salt and ground pepper. I had no trouble with the lemon/egg sauce thickening once added to the rice. When it completed cooking together- it was more soupy than I wanted it to be or what the photo looked like. I let it sit for 10 minutes so the rice could absorb the extra sauce. And it did. Delicious! And cold leftovers the next day were spectacular too.
I agree with the commenter who said it is missing a dimension. It’s overly complicated for a sour-tasting, too-lemony rice dish. Rice-a-roni would have been a more flavorful option, and probably less sodium by the time I was done adding salt to give this dish some flavor!
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