Delicious -- even a picky 3 year old enjoyed it. I did modify it a bit. I sauteed the onion and celery in butter/olive oil, and added 2tsp of minced garlic. Then I poured the broth and water into that, added the rice and a bit of dried thyme, and brought to a boil. Instead of doing the roux, I just added the 4c of milk to the cooked rice mixture and let it simmer for a while. It thickened up beautifully and was less labor intensive and lower fat. Can't wait to have the leftovers tomorrow!

Reviewed On: Oct. 9, 2009