Rice Pilaf With Cream Sauce Avgolemono

Prep Time
Cook Time
Ready In

"This rice pilaf is not only good to serve alongside your everyday meal but it is also company worthy. Lemony, cheesy sauce poured over pilaf; making the rice creamy will entice any appetite."

Original recipe yields 7-10 servings


  • Serving Size: 1 (201.4 g)
  • Calories 629
  • Total Fat - 35.9 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 847.7 mg
  • Sodium - 401.3 mg
  • Total Carbohydrate - 52.5 g
  • Dietary Fiber - 1 g
  • Sugars - 1.4 g
  • Protein - 21.9 g
  • Calcium - 273.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

Place 4 1/2 cups of chicken stock into a large pot and bring to a boil.

Step 2

Add rice and stir with a fork. Cover and cook until fluffy and soft, about 15 minutes.

Step 3

While rice cooks, heat remaining 1/2 cup chicken broth with the milk.

Step 4

Melt half a stick of butter in a saucepan, add flour, and blend well. Slowly add hot broth and milk. Cook over low heat until sauce thickens, stirring constantly to prevent lumping or burning. Remove from heat.

Step 5

Beat egg yolks with lemon juice and slowly add the sauce, stirring constantly. Return to the heat, and stir until thickened. Remove from heat and add half the grated cheese.

Step 6

In a small saucepan, melt remaining 1/2 stick of butter until lightly browned. Pour over rice. Pack rice in a 6-inch mold and turn onto a platter.

Step 7

Pour hot sauce over rice. Sprinkle with remaining cheese. Serve hot.

If more of the cheese sauce is preferred, make more to your liking

Tips & Variations

No special items needed.



It was so difficult to rate this recipe, because DH is Greek and I've made avgolemono sauce innumerable times in a very traditional way. It is always light and foamy, and this one was not. More like a lemony bechamel. That being said, it was delicious. I especially loved the presentation, with the molding of the rice and the sauce over it. If I were to make it again, it would be with a traditional method for the sauce, served over the converted rice - we loved that! Thanks for posting - this was quite tasty!

review by:
(25 Nov 2019)

Daily Inspiration

What a great sauce for rice -- rich and lemony. I substituted the parmesan cheese as I didn't have the other cheese on hand. I halved the recipe since it was just the two of us and it came out perfectly.

(22 Feb 2019)


I have made this rice many times and the sauce is so good! I had it with Lemon Baked Chicken most recently and it was super yummy! Loved it with Stuffed Scallops and Fried Pork Chops too. It goes great with just about any meal.

review by:
(18 Aug 2018)


Oh yum!! We thoroughly enjoyed this rice. I cut the servings down as it is only the two of us and did not put it in a mold. Lovely light lemon flavour! Can not get the Kefalotiri cheese here so used Grana Pandano. Will be serving this with lamb next time! Thank you for sharing! Made for Billboard Recipe Tag.

review by:
(2 Sep 2016)