I doubled this and brought it to a party and it was a hit. It was kept covered and warm in a 200 degree oven before it was served and it did fine.
Creamy Lemon Pilaf
2T butter
1 ½ C rice
3 C chicken broth
Salt
Lemon Cream Sauce
3 ½ T fresh chopped parsley
3T fresh grated parmesan or Romano cheese
Melt butter in pan add rice and cook one minute until rice turns opaque. Add chicken broth. Season with salt. Bring to a boil and reduce heat to a simmer covered for 20-25 minutes*. Just before serving add Lemon Cream Sauce. Fold gently and add parsley and cheese.
Lemon Cream Sauce
Mix in a blender or food processor
1T lemon Juice
2 yolks of large eggs
1 t grated lemon peel
¼ C heavy cream
*** This cooked much faster than the recipe said so keep an eye on it.