Reviewed: Nov. 11, 2011

Good. Not amazing.

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Reviewer:

Statlady

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Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

Simple and delicious. I would have never thought to mix the starches of rice and corn together - but it works. Served this with "Orange Ginger Pork Roast" from this site and everyone enjoyed their dinner. It reheated nicely for lunch the next day.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Oct. 8, 2011

This was very good. Made it for a large group & everyone liked it. I didn't have fresh mint but added a can of chopped chilies. gave it just a little zing. Will use it again. Also found the previews helpful.

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Reviewer:

Jeanne L. E.

Reviewed: Sep. 15, 2011

Yummy, I used leftover basmati rice that was in the fridge, and Trader Joe's frozen roasted corn which was what I had on hand. I cut the recipe down for 1 person. The mint really makes it unique and delicious. Who'd have thought? Thanks!

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Reviewer:

cloudfall1

Home Town: Toronto, Ontario, Canada

Living In: Portland, Oregon, USA

Reviewed: Sep. 15, 2011

This was a quick and easy side dish. I used brown rice instead of white and since I don't care for mint in savory dishes, I used fresh parsley instead. I also added some garlic. Thanks so much for the recipe!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 14, 2011

This was absolutely excellent. Used a little too much mint, so next time I will cut it back some. It was still very good!!

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Reviewer:

Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Aug. 9, 2011

This is delicious! We loved what the small amount of sugar did for this dish! I will definitely make this over and over again ;)

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Aug. 6, 2011

I sauteed red onion until soft (instead of shallots because that's what I had on hand), added the corn and sauteed for another minute then added rice & water and cooked all together. The starch from the corn gave a creaminess to the rice when cooked together. A real comfort food, yum!

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Reviewer:

WENDI67

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Yelm, Washington, USA

Reviewed: Jul. 1, 2011

Perfect accompaniment to the salmon cakes I made for dinner. I made my rice in a rice cooker to make it easier on me- Just the rice, water, and a bit of margarine to keep it a little loose (I can't cook rice in a pot, it always burns down! I'm a very distracted cook). I used canned corn for lack of fresh and so used half creamed corn, half 'peaches 'n' cream' niblets. Substituted a small yellow onion for the shallots and used mint that was previously frozen, though I had less than the recipe called for and cooked it along with the other stuff in the pan. After tossing the corn mixture with the rice, I squeezed half a lemon over it and mixed it again. The acidity cuts the sweetness and evens out the dish.

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