Reviewed: Aug. 30, 2010

Simple and tasty - a good side dish for something spicy because the mint has a cooling effect.

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4 users found this review helpful

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Reviewed: Apr. 25, 2010

Fabulous recipe. All I had on hand for a side dish was jasmine rice and frozen corn - this recipe made a delicious side dish appear out of thin air. Love love love it.

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3 users found this review helpful

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treschic

Reviewed: Mar. 27, 2010

Loved this dish - simple and tasty... surprising mix of flavors. Made it last Easter and came back for the recipe to make again this year! Tastes great warm or cold.

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pjelkins

Reviewed: Apr. 8, 2009

I really enjoy this easy, refreshing recipe. I've made it twice now- I add a lot more than 2 tbs of mint, and use a can of corn, plus put ground black pepper in the oil as it heats. Delish!

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3 users found this review helpful

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UUCHICK

Reviewed: Feb. 7, 2009

Very unique. I didn't have fresh mint, so I used loose-leaf dried spearmint leaves made for tea (not the instant bagged stuff). I really like this combination of ingredients. I added just a bit of garam masala to the rice to give it an additional exotic zing. I think a sprinkle of lime juice would be nice as well.

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3 users found this review helpful

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Juavichar

Reviewed: Oct. 15, 2008

Really enjoyed this dish for something unique! Great side dish!

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4 users found this review helpful

Reviewer:

Bellahay

Cooking Level: Expert

Living In: Lufkin, Texas, USA

Reviewed: Jun. 25, 2008

Seriously. Yum. If you like rice, mint and corn - this recipe is for you. Seems like an odd combo, but it turns out fab. I had some simple syrup on hand (1 part sugar, 2 parts water - boiled), so I used that in lieu of the plain sugar. Added some nice moistness to the corn mixture. Other than that, followed this to a T. Great with some blackened fish and mojitos!

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4 users found this review helpful

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jun. 10, 2008

I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.

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CHEFINYOURKITCHEN

Reviewed: Mar. 20, 2008

I have to give 4 stars instead of 5 only because I didn't follow all of the recipe. I like to use what I have on hand, so I used a can of mexicorn instead of fresh corn, onion powder instead of shallots, and I didn't use any mint. But my family really enjoyed it so I will make it again the same way, since I usually have those ingredients on hand. However, I will probably decrease the butter just a tad.

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Reviewer:

fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: May 8, 2007

This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!

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17 users found this review helpful