Reviewed: Apr. 3, 2011

This was easy and surprisingly delicious! I made a few changes based on what I had on hand. I used two cups of rice and three cups of chicken stock that I had leftover from a batch of Hainanese chicken rice. I skipped the olive oil but used four chicken thighs. I put in about five minutes of work and then closed the lid and pushed a button. 25 minutes later I fed my family a delicious dinner. Thanks for a great recipe!

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LAURANACAT

Reviewed: Dec. 28, 2010

so good, so easy! I skipped the olive oil...

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yum-me

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: May 13, 2010

I used a sweet onion instead of green onion and chicken broth instead of bouillion because I'm on a tight budget and have to work with what I have on hand. The chicken thigh wasn't really needed this time because I served this with chicken. YUM! NOTE TO SELF: This would be good with a chinese main dish next time.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 5, 2010

this had ok flavor, and was greasy from the sesame oil. I followed the recipe as written, only I halved the recipe and had to put it back into the rice cooker and add more water because the rice wasn't done and all the liquid was absorbed. There is not enough liquid in proportion to the rice in this recipe. The liquid should DOUBLE the portion of rice because rice exands as it cooks.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

Reviewed: May 4, 2010

this is awesome. i cut the olive oil and doubled the garlic. Plus I seasoned the chicken with salt and pepper. Just perfect.

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Kathy B

Reviewed: Mar. 30, 2010

Oh, i love it!!brings back childhood memories. this is an authentic Filipino dish called Arroz Caldo, but usually cooked with a little more liquid...similar to Risotto. You may substitute water,olive oil, and bouillon with chicken stock. you may add salt and pepper. dont know what to do with chicken??? cut into thin strips and saute, or boil and shred...then mix in with the rest of the ingredients. **i would not recommend using chicken breast as it lacks a bit of chicken flavor and very dry meat**

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HAWAII GIRL Luvs2Cook

Cooking Level: Intermediate

Reviewed: Mar. 27, 2010

I didn't have chicken bouillon but it really doesn't even need it. just added a pinch of salt in place of the bouillon cubes. DELISH!

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BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

Reviewed: Feb. 26, 2010

I wouldnt change a thing.

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Reviewer:

hungry_pucca

Reviewed: Oct. 23, 2009

Since finding this recipe, my husband and I have made it several times. We ended up modifying the original recipe a bit by omitting the olive oil and adding 2 boneless chicken thighs (sometimes 3!). The juice and oils from the extra dark meat give the rice an extra boost of flavour so only now we only do 1 chicken bouillon as well. Can't go wrong with this and so easy!

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Reviewer:

Tenshy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: North Royalton, Ohio, USA

Reviewed: Sep. 30, 2009

I was looking for a recipe specifically for jasmine rice since I had bag of it for some reason. This recipe had truly great flavor. I cooked it over a gas stove since I don't have a rice cooker and was skeptical about it at first. Sauteed the garlic and onions first, then rice, added the other ingredients but replaced fresh ginger with 1 t powdered ginger, I also didn't have a chicken thigh but the bouillon cube works well if you don't mind the increased sodium. I only got to eat a small serving of it before my husband and son devoured it!

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