This is a very tasty recipe. It is good as a side dish but hearty enough to stand on it's own. I made the mistake of soaking the lentils prior to cooking. They did not need to soak and that made them overcooked and mushy. I used chicken broth instead of water once I mixed the rice and lentils. I used a touch of cinnamon, some cummin and some curry. I also substituted brown rice for white and cut the oil in half to make it healthier. The flavor was very nice.

Reviewed On: Sep. 19, 2009

This is a very rich treat of a recipe. Don't make it unless you are a big fan of rich gooey cheese and deep buttery flavor. I used dried gnocchi in place of frozen and they were still perfect. I added a little garlic and pepper when cooking the shallots. My sauce was way too thick so I added more cream at the end until I had the right consistancy. This is best eaten warm and right away. If you reheat it expect some seperation from the sauce. I served it hot over a lightly floured and pan fried chicken breast. I recommend serving it with something like chicken or pork to let your palate have a break from the richness of the pasta.

Reviewed On: Sep. 19, 2009

This recipe is very good but to be more authentic you should use glutenous/sticky rice instead of the long grain rice in the recipe. Sticky rice is a type of rice, not a style of preperation. Authentic sticky rice is easy and fast to steam and gives this dish a chewy texture. Next time I make it I will cut the sugar just by a little bit. I am a fan of sweet desserts but this is a bit too much. The sauce is not needed in my opinion. (Besides, without the sauce you can use just one can of coconut milk without wasting part of another.)

Reviewed On: Apr. 4, 2009