Avgolemono Rice

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!

Loved this dish! I made this with 3 whole eggs instead of 5 eggs yolks. It was a little runny but still delicious. Made with farro instead of rice. Chicken less broth instead of lamb. Added two cloves garlic, dill, 1/2 chopped yellow onion (along with the 4 scallions) and red pepper flakes. Yummy! Served with Greek salad

Made as the recipe calls for it. Not the best NYT Cooking recipe. I was hoping for something a bit richer. Maybe if you made a lemon-y bechmel sauce? It was just missing some complexity and flavor.

I used cooked jasmine rich from the fridge. Easy and delicious!

I was looking for a different and tasty way to prepare rice, and I found exactly that with this recipe. I'd never heard of it before, but it seemed fairly straightforward, so I gave it a try. I followed the recipe exactly (except I only had long grain, not jasmine rice) and it turned out great! The only glitch was the lemon juice-egg yolk mixture never thickened, so I helped it out with a couple teaspoons of cornstarch and voila! Oh, and it needed lots of salt and pepper.

This was a disappointment. I followed the recipe almost exactly, subbing veg broth for beef broth bc of my vegetarian daughter. It ended up tasting like this, unsweetened lemon curd with scallions got poured over my rice. I added a little soy sauce, which helped balance the eggy-ness a little, but not enough to make it taste great. Just edible. Anyone else have this issue?

My egg yolks and lemon did not thickens. I ended up using only 1 and 1/4 cups of it. It came out nice but too much lemon juice made it too assertive.

This is in Gabrielle Hamilton’s Prune cookbook. Made it tonight from the cookbook as an accompaniment to salmon with chicken stock replacing lamb stock. I think the lemon is too assertive. This recipe asks for 1/4 cup vs the books 1/2 cup. Way to assertive. The fatty lamb stock will subdue the lemon. I added butter...but it didn’t help much. Like many recipes where we have to make serious change...# of servings..substitutions..most recipe websites and cookbooks leave you pretty much to your own

Used riced cauliflower instead of rice. Delicious.

I am going to try adding some small meatballs made with mint and oregano to add that "other note"

Avgolemono soup is one of the first "foreign" foods I loved as a child, so I was really looking forward to this dish. It was fun to make, with the unusual cooking techniques, but the result was disappointing. I used Better-Than-Bouillon beef flavor since I didn't have lamb broth on hand. Also the egg/broth mixture refused to thicken past plain-milk-thickness after 5-6+ minutes on the heat, though my yolks were from large eggs. Dunno what went wrong. Your results may vary.

1 1/2 cups of rice
1 cup of frozen peas
1/2 cup lemon juice (3 lemons)
1 bunch scallions

1 3/4 cups rice
1/2 cup lemon juice
1 cup of peas
1 bunch scallions

Excellent, and bright Springtime dish. When straining the rice I quickly rinsed it under cold water right in the colander. That has the dual purpose of stopping the cooking, and removing any residual starch to keep the grains fluffy and separate.

A definite keeper.