Reviewed: Nov. 6, 2009

This was a great side dish. I used green onions which gave it some color. Mild taste really compliments any stronger flavored main dish.

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Barbara L.

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Athens, Georgia, USA

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Reviewed: Sep. 7, 2009

Pretty good! I didn't use instant rice, and also added some saute'd mushrooms. I served this alongside grilled tilapia with mango salsa (from this site), and some steamed peas.

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NICKI0824

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

I have tried this recipe a few times and each time it's amazing. I'm vegetarian so I usually use vegetable stock instead of chicken stock although I've tried it with chicken and it's great both ways. In place of the slivered almonds I use shaved as they're thinner and slightly less crunchy. I've tried it with basmati rice instead of instant and I honestly prefer instant in this case (surprisingly)

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 21, 2009

I added a little extra butter and used a little extra salt and it came out wonderful. I'll be tweaking this recipe for the foreseeable future.

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Coconut Andy

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Apr. 21, 2009

This was great and super easy! For a more intense flavor next time I might use chicken stock instead of broth and maybe add some frozen peas and carrots for vegetables and color! Thanks :)

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Apr. 15, 2009

This is a good easy side dish.. my teenage daughter would have it daily if I made it!

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dorfila

Cooking Level: Expert

Living In: Laredo, Texas, USA

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Reviewed: Jan. 22, 2009

Wow! This could not be easier and it is wonderful! It is difficult to get rice perfectly cooked and this recipe achieves that! I always add more almonds as my kids love them. The flavor is great and the rice is not "mushy" as is usually the case when I cook rice. I make this alot and it's easy and tasty! Thanks so much for this one!

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Mullins5

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Reviewed: Jan. 20, 2009

I love this recipe. I followed it exactly except when adding in the broth I also add some garlic and herb seasoning as well as a bit of Season-All. I have used Mrs. Dash and a garlic and herb wheel. My family loves this recipe. Most of the time I pair this with Aussie Chicken (check my review on this website) steamed veggies and garlic toast. For a filling crowd pleaser I highly reccomend this recipe and the meal above. Thanks, Kristina

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Kristina Godfrey

Cooking Level: Expert

Home Town: Fayetteville, Georgia, USA

Living In: Rex, Georgia, USA

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Reviewed: Jan. 17, 2009

An tasty and very easy side dish - only change made was to use real garlic instead of powder, and it tasted wonderful. Thanks!

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Lori

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Dec. 7, 2008

I made this for a progressive dinner at our church. It was very good. I did add some more garlic and green onion. It was a hit!

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LoriT

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Reviewed: Sep. 1, 2008

Almost exactly like the side dish served at Applebee's. Easy to recreate, and while it's not an exact replica it's still really very good! Have made it before, and will be making it again this week. It's a keeper.

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FALOOLA

Cooking Level: Expert

Home Town: South Haven, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jul. 26, 2008

Fabulous :) I added some parsley for color. A quick, tasty rice to fool your friends into thinking you did a lot of work.

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SetTheRays

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jul. 15, 2008

Used a little water along with chicken broth to help with cooking. Transferred almonds and onions to pan after cooking in butter. Paired with Chile BBQ Garlic Salmon from this site. Very good.

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Abby

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Reviewed: Jun. 23, 2008

I used this recipe as a guide/inspiration. My alterations/recommendation: I used 2 T butter and carmelized one medium onion cut in small rainbow-like slices. Then I added the almond and cooked about 5 minutes until toasted (may toast separately next time while I'm cooking the onion to save a little time). Then I added well rinsed BASMATI rice and toasted a little with the onion and almonds (about 2 minutes) - then added water and salt (instead of broth). TIPS FOR PERFECT RICE: First and foremost - always WASH THE RICE! Rice contains a lot of starch and rinsing the rice will help wash away the excess starch and help keep the rice from becoming sticky/gloppy. Second - the water to rice ration is NOT 2:1 like most people think... it's more like 1 1/4 part water to 1 part rice (so 1 1/4 cups water for every 1 cup of rice) - once the rice boils cover the pot with foil and then cover with the lid. A tight seal is very important - because the steam is what helps finish cooking the rice - and you must NOT remove the lid while the rice is cooking. Depending on the type of rice you use - it's 15-20 minutes on very low heat. Remove from heat - allow to stand 10 minutes and then fluff. Rice comes out perfect every time!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 13, 2008

Nothing spectacular, but it wasn't bad. I paired this with the Balsamic Marinated Chicken Breasts from this site. The flavor from the juicy chicken gave this a little more life.

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Spatch

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Reviewed: Jun. 6, 2008

This rice dish is easy and delicious. The only change I made was used fresh garlic instead of garlic powder as I never use it.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Apr. 6, 2008

It was excellant. I too do not use instant rice. I made it using basmatti rice.

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Lisa

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Reviewed: Apr. 4, 2008

This was great. I used 1 1/2 cup chicken broth and a cup of orange juice to give it an extra kick. I am not a fan of rice, but this was great. I have cooked it twice this week.

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megcat

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Reviewed: Feb. 14, 2008

I agree with the other reviewer this was very bland. I would like to try it again adding some garlic salt and something else to make it more flavorful. Its a good idea but not tasty for a stand alone.

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CIMMYONLINE

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

Really good. Didn't read the recipe and realized it called for instant rice so instead used one cup of regular rice simmered for 15 min and then let sit for 10.

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SANDIBEACH_2000

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