Reviewed: Nov. 5, 2009

Pretty good rice. I just realized I forgot the cilantro completely. Oops. However, it was just fine without it. I really think the combo of ginger and peanuts makes this a nice dish. I used leftover cooked rice, which made it much quicker, and served with Chicken Paprikash. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 28, 2009

Very tasty and a nice change from other rices! I used toasted slivered almonds since I didn't have peanuts and ran my knife through them a few times so they we still large enough to taste. I also diced my onions - couldn't see having long strands of onion in a rice dish. For the kids, I omitted the cayenne.

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WEESY001

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 14, 2009

I found this recipe too bland for my taste. It might be improved by cooking the rice in vegetable broth.

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Kiwi S.

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Reviewed: Aug. 9, 2009

Very good and goes great with Thai and Indian main dishes. Would make over and over.

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CarriLee

Cooking Level: Intermediate

Home Town: Ham Lake, Minnesota, USA

Living In: Cambridge, Minnesota, USA

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Reviewed: Jul. 15, 2009

Good base but needed more seasoning. I caramelized carrots (diced) and onions and used brown rice & almonds (it's what I had on hand).

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Ada

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

This was incredible. I substituted sunflower seeds for the peanuts and it was just delicious!!!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 25, 2009

My husband & I have made this many times & especially enjoy it with Grilled Peanut Chicken. Thanks for the great recipe!

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CHERYLS1

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Reviewed: Apr. 20, 2009

Good, but a bit on the bland side. This worked with falafel pitas, but I had to add Siracha to make it interesting. The peanuts were a good addition... nice, unique addition.

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Riverstone-Newell

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 15, 2009

Nice variation on rice. Served with red Lentil Curry recipe from this site. It's a keeper, thanks!

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bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 10, 2009

I really wanted to love this - and I did like it alot, but I felt it needed more ginger and something else. So at the end I added a dash of ground ginger and a splash of lemon juice. It was much closer to what I thought. I will make this agin but I'll put in a bit more of the seasonings, and likely some lemon juice.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 8, 2009

I really like this recipe - the only thing I omit is the cilantro (not a fan). Delicious!!

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Sasha63

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 8, 2009

I LOVE this recipe! I originally made it as a side dish for a luau. It went perfectly with the Oven Kahlua Pork and fresh fruit. I've made it many times and it is a great tasting side for almost anything! My only change is to just chop the peanuts so there is more texture. Even my 4 and 6 year old girls love this dish.

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MNCookinGal

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Reviewed: Jan. 19, 2009

I served this alongside a very heavy red-lentil curry, and its lightness and simple-without-being-boring taste was a perfect partner dish! However, while it's great on its own I'm trying to see how else to add to it. If you're feeling a bit unhealthy (and willing to genre-mix) soy sauce might do the trick, but at the cost of masking the subtle salty/sweet/spicy flavor. For me, the next time I'll cook this I'll add some raisins, keep the peanuts a little more coarsely chopped, and when everything gets mixed together add a dash of peanut oil to the pan to fry rice a bit. Oh, and I definitely agree with what others have said - let it sit together for as long as possible before you serve! Really, this only gets better with time to blend.

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jarooney8423

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Reviewed: Jan. 13, 2009

I've had this recipe in my recipe box for 8 months and I finally got around to making it. I loved it! I'm a huge fan of basmati rice and the flavor with the onion, carrots and ginger is WONDERFUL! I didn't measure the cayenne pepper, I just estimated so next I will measure because it was actually more spicy than I thought it would be. This will definitely make our recipe rotation!

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Jan. 5, 2009

What a great change from the ordinary. This recipe can even be whipped up on a week night. Thanks for sharing!

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 21, 2008

i was pleased with the result of this. i would make this again. i used cashews instead of peanuts.

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Ithacan17

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Reviewed: Nov. 21, 2008

Great flavor! didn't have peanuts so i actually added a couple tbls. of peanut butter and it was great.

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biomows2083

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Reviewed: Oct. 27, 2008

easy and really good. I did add chicken boullion to the rice; next time I'll double the ginger.

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MUSCLETART

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Reviewed: Sep. 27, 2008

This is a great side dish!!I did use Jasmine rice and I also used beef broth instead of water and cooked the rice in a rice steamer.Imade it with Beef tenderloin with ginger - shitake brown butter and sweet and spicy green beans fron this site! It was all sooo good!!!

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