Reviewed: Nov. 9, 2009

argh, I made this without reading the reviews and using my own good judgment. I thought the recipe sounded off as I was putting it together but went with it anyways (big mistake). The rice to liquid ration is WAY off and I figured this out after a full 20 mins of cooking time ( I will chalk it up to a full day at work and trying to prepare more than one meal at a time). I tried to add more water, alas after 1 hour of cooking time I had a big pot of gloppy undercooked rice.. If you are going to try this recipe do heed the reviews (as I mistakenly forgot to read) so yours does not turn out like mine.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 11, 2009

This did not turn out for me at all. Not enough liquid as others have stated. The flavor was ok but the texture was a mess due to all the adjusting i had to do during cooking. You can taste the curry more than you can the coconut. Will not make again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 15, 2009

This was heavenly. I have made this several times as a side to Asian dishes. I haden't worked much with coconut milk, remember to shake the can wildly before opening it. Also, SunnyByrd (one of my favorite cooks) is correct about this recipe, you need to adjust the liquid/rice ratio, after that is done, it will be great!

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T Head

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 16, 2008

needs more curry. Add red pepper, garam masala and coriander for an added kick. Goes best with fish, in my opinion.

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Georgia Belle

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Reviewed: Sep. 3, 2008

The main problem with this recipe is that the liquid-to-rice measurements are off. I'm amazed that it got so many good reviews considering that there is either half as much liquid or twice as much rice as needed for it to turn out. I adjusted my liquids and followed the rest of the recipe. The flavors are good - I like the curry and ginger, but also thought it could use a little sweetness and/or more coconut flavor. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 28, 2008

I added peas to mine and it was super-tasty. I also just used regular 'ol powder ginger and used regular 'ol white rice. It totally satisfied my midnight curry craving. Thanks!

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FireMedicJen

Cooking Level: Intermediate

Home Town: Bourbonnais, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 3, 2008

This is a great recipe. I've actually made minor addjustments to it to add my own flair...(namely seafood). MAde it for a potluck and everyone loved it.

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E_Grillz

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

I also used 1 3/4 cup rice and 1/4 cup more coconut milk and about half cup more water. Also used about 2 tsp. powdered ginger and half tsp. garlic powder. Added raisins at end. It cooked in about 25 minutes. In future, would probably add a shake of red pepper and some fresh pineapple at end of cooking.

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Sherry S.

Cooking Level: Expert

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Reviewed: Mar. 26, 2008

this was an excellent rice recipe! i added red pepper flakes and topped the whole thing with a spicy pepper sauce satay of mushrooms/garlic/tofu. this is now part of my staple collection, thanks!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Mar. 26, 2008

I loved this dish! It was super easy and went great with fish. This will now become a staple side dish for me.

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Theresa

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Reviewed: Feb. 6, 2008

Yummy! This was great! It was a nice change from regular rice. It complimented our spicy chicken really well. Thanks for the recipe. It has been added to my recipe book.

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TERIJH

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Reviewed: Jan. 31, 2008

good flavor but not enough liquid published. turned out dry. use a 2 to 1 ratio on the liquid. will try again

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DallasM

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 7, 2007

Mine turned out awful, no taste....

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lakergirl

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Reviewed: Sep. 30, 2007

Tasted pretty good. I used brown rice to make it healthier.

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jun. 4, 2007

Good to serve as a side. I would make it again.

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cookie

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2007

Very bland. Did not care for this dish at all. Left it on my plate. Disgarded the leftovers.

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Agatha

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Reviewed: May 8, 2007

I made this tonight, and it was pretty good, but more curry flavored than coconut. I used jasmine rice, and only simmered for about 15 minutes. Next time I will add more onion, or something else to give it a little more zing. Still, it was quite good!

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ash dolan

Cooking Level: Intermediate

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 24, 2006

This turned out so bland! We were expecting this to be a good way to make "plain rice" delicious and interesting, and instead it was just a bland, mushy mess. I doubt I'll make this again.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jul. 5, 2006

I really enjoyed this recipe. I used 1/4 cup less rice and 1/4 cup more coconut milk and a little more water and 1 3/4 cup rice. It cooked in about 25 minutes. I used powdered ginger. I really liked the flavor. We had carribean grilled chicken with it and fresh salad.Thanks for something different

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Jun. 17, 2006

This was just okay. It was pretty bland until I added a bit more salt. Really, it just wasn't what I was expecting: I wanted coconut, but I got curry. I didn't realize that this is probably the basis for most curry dishes. Now that I know, I will probably use it again, with steamed veggies and extra sauce over it.

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