The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 8, 2009
OMG!!! So... I hate rice but needed a side to go with the spinach stuffed chicken (also on this site) for my to male roommates. It was perfect! I mean even i ate a lot. Also there was just enough leftover for fried rice later this week! The rice was soooo good. I love it and will use it for the rest of my cooking life!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 3, 2009
As brazilian, I have to agree: "This is the best white rice recipe ever!". I also learned from my mom when I was 8 and have been doing it for 42 years now. My american husband loves it! The traditional brazilian white rice only uses oil, garlic, sal, water and rice, of course. But it's ok to add a couple of your favorite spices, like onions. It is a matter of taste. Nandabear is right: For brazilians, the idea of sticky-gooey rice is simply repulsive!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 28, 2009
A nice alternative to just plain white rice. I used 1/2 chicken broth and 1/2 water. I think next time I will cut down on or eliminate the added salt if I use chicken broth again. Thanks for the great recipe.
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Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 21, 2009
I would try a little adobo for the seasoning in this recipe. I would also change the time to check on the rice after 25 minutes and stir, then let sit on the heat for another 10 minutes. Overall though, very good.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Franklin Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 18, 2009
This is my new way of preparing white rice! It's not drastically different from regular white rice but it's like an enhanced version.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 12, 2009
For a simple white rice side dish, this was better than just cooking it in plain water. I used chicken broth instead of water like other reviewers mentioned. I also used dried garlic and onion powder since I didn't have the real thing on hand. Either way it came out perfect!
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Cooking Level: Intermediate

Home Town: Hanford, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: May 7, 2009
I made this according to directions and while it wasn't unpleasant tasting, neither was it very flavorful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 4, 2009
I thought this was pretty good. Adds nice flavor to just plain old rice. I will be making this again!
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Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 3, 2009
I hate rice, it's so plain and boring and I always mess it up every time, but this was great! It was subtle enough to still work as a side, there was a little too much liquid but I took the lid off a little early to stir it and it came out fine. So much more fun than plain rice!
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Cooking Level: Professional

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 3, 2009
I am Brazilian and growing up my aunt would make the most fabulous yet simple white rice and I could never duplicate it in my adult years. Until now! I followed this recipe completely and it came out spectacular.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: May 1, 2009
It was basically white rice with a slight onion and garlic flavour.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 30, 2009
I am not sure how this white rice can taste like so much more than white rice, but then also taste exactly like white rice. I don't even usually like white rice! I love this white rice:)
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Cooking Level: Intermediate

Home Town: Canton, Michigan, USA
Living In: Lake Orion, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 29, 2009
I wasn't sure what this would end up tasting like, but I am sure glad I gave it a try! I made it just like the recipe says to, using half chicken broth and half water. I would not mind adding more onion and garlic next time. Overall, this rice tastes delicious and is very versatile! I, like a few other reviewers, made this to go along with the baked orange roughy recipe from this site. The two must be made for each other! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 28, 2009
Pretty good. Toasting the rice with the onion and garlic gave the rice a nice nutty flavor. There were no leftovers in this house....and this recipe makes a TON!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Apr. 23, 2009
LOVED IT!!! I cut the recipe in 1/2 because I was only feeding two of us and a toddler, and It was perfect. I did however keep the onion and garlic amount the same (even though I halved the recipe), and I cooked it in chicken broth. This is a definate keeper! Thanks for posting :)
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 21, 2009
Good and meh. Can this possibly be both at the same time??!!!?!? Made a half batch to serve with Susan Adair's chicken cacciatore (topped rice with "cacciatore" mixture). I don't really understand the rinsing step (maybe it is to remove excess starch to keep the rice grains from sticking together???).... I think I could have omitted this steop alltogether. My only changes were to use 2 T onion and 2 garlic cloves as if I were preparing 8 servings and sub 1 1/4 c. chicken broth (all I had on hand) and enough water to equal 2 c. liquid. My rice was ready in 22-23 minutes. Perfect! I still don't know what all the raves are for, but thanks for sharing anyways :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 20, 2009
wonderful alternate to "plain" white rice! I even used brown rice since I had it and it turned out great! It was even good leftover.
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Cooking Level: Beginning

Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 15, 2009
Saute'ing til "starting to brown" took longer than I expected, but was very worth the wait. The cooking technique resulted in a very nice garlic-y, nutty flavored rice, that would pair well with tons of recipes, as well as be a good base for a main-dish rice recipe, too. I used Jasmine rice and served with a rich Artichoke Chicken recipe and fresh Garlic green beans. Delicious together! Thank you, Nandabear, for a *best* recipe for white rice.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Apr. 14, 2009
I never knew rice could be so good. You don't even need butter!
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Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 30, 2009
This is an excellent rice recipe! Don't forget to add a full teaspoon of salt as that is the magic that makes this dish. I found that 4 cups of water is a bit too much since I like my rice firm and fluffy, not sticky so I reduced my amount to 3 1/2 cups. I used Basmati rice and it was flavorful and perfect! You won't be disappointed with this one.
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Cooking Level: Expert

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