Rice with Egg and Parmesan Recipe

Ingredients

Serve 4

• 2 1/4 cups/450 g short-grain rice

• 3 egg yolks

• 1/2 cup/125 ml light/single cream

• 1/3 cup/40 g freshly grated Parmesan cheese

• freshly ground white pepper to taste

• 2 tbsp butter

Method:

1. Cook the rice in a large pot of salted, boiling water for about 13-15 minutes, or until tender.

2. Beat the egg yolks, cream, Parmesan, and pepper in a medium bowl.

3. Drain the rice and transfer to a flameproof dish. Pour the sauce over the hot rice and dot with the butter. 

4. Stir over low heat until the eggs are cooked through. Serve hot.