Sadly the crust was too thick and the time to cook it was not nearly enough, it made it soft and mushy. The filling was too thin and not strongly flavored. Very disappointing, I'm bummed.

Reviewed On: Oct. 2, 2009

I really liked the sauce in this recipe, it "glued" everything together well, but wasn't soupy. I added 1/2 tsp of crushed red pepper and 1 tsp of sesame oil to the sauce. Next time I would up the soy sauce by another tablespoon too. Definitely a keeper!

Reviewed On: Jan. 16, 2008

Yummy! I made this as directed, decreasing the butter to about 2 tablespoons and increasing the rice by about 1/2 cup, also a little water because of the extra rice. I love this so much, in fact I have another batch in the oven right now! What an easy wonderful meal or side dish. I've been eating this with roasted brussel sprouts, I put the sprouts in the oven when I take the foil off the rice.

Reviewed On: Dec. 4, 2007