Add rice to boiling water. Season to taste with salt. Cook, covered, over medium heat til rice is tender, stirring occasionally about 20 minutes. Don't overcook.
Sauté lemon peel in butter about 3 minutes. Remove peel. Add butter to cooked rice. Add lemon juice gradually, tossing, til seasoned to taste.
Add half of warmed cream, folding gently. Add enough additional cream to coat all grains of rice. Place in ovenproof serving dish and keep warm til serving time. Garnish with chopped parsley. Makes 6 servings