I really enjoyed this recipe. However, I did have to bake the scallops covered for a while to cook them all the way through. Next time, I may start off covering the casserole dish with foil, then broiling the top at the end to make it crispy. May have had to do with the small size dish I used...scallops were kinda crowded. Served with roasted asparagus and rice pilaf.

Reviewed On: Apr. 6, 2009

Sounds yummy and super easy, but stupid question: Is the chicken thigh supposed to be cooked before you put it in the rice cooker, or is it raw when it goes in and cooks with the rice?

Reviewed On: Mar. 10, 2009

I LOVE this soup! Substituted chicken broth for veggie, added some chunked red bell pepper in with onions/ginger, used Thai Kitchen red curry paste, and accidentally grabbed a yam instead of a sweet potato hehe. It turned out great, though. I'll make this again and again.

Reviewed On: Feb. 11, 2009