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Reviewed: Mar. 23, 2008

I love this stuff! I usually forget one of the ingredients each time, but each time it's new and exciting.

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Amy

	Cooking Level: Intermediate Home Town: Colonsay, Saskatchewan, Canada Living In: Saskatoon, Saskatchewan, Canada
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Reviewed: Mar. 10, 2008

I'm not vegetarian, but this recipe was great. Very light. It is a perfect compliment to something spicy. I served it at a big BBQ with 20 guest along with Jerked Chicken. Everyone enjoyed!

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Keith


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Reviewed: Mar. 1, 2008

I agree with the love it or hate it comment. My mom and I happend to LOVE it, but my dad and 2yr old son didnt so much. Thanks.

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Tanya

	Cooking Level: Expert Home Town: Dallas, Texas, USA Living In: Southampton, Massachusetts, USA
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Reviewed: Feb. 13, 2008

Ok I made this for girls night, theme was Jamaican food. I used a can of coconut milk and water, brown basmati rice. Smelled good but tasted weird to me. Guess I don't like Jamican food.

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I was very suprised that I liked this! I only made it to go with the Jamaican beef patties, and I had all the ingredients on hand, but it was actually pretty tastey. I wouldn't want it everyday, and I was scared of eating any leftovers because of the banana, but it was definitely a good side for the Jamaican themed dinner.

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Kris

	Cooking Level: Intermediate
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Reviewed: Aug. 6, 2007

I served this at a large party, and everyone either loved or hated it. it was pretty much split 50-50

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ALAINDREA

	Cooking Level: Expert
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Reviewed: Jul. 10, 2007

This was a great dish to go along with Jamaican Jerked Chicken. I used 1/2 coconut milk and 1/2 water to cook the rice. Just perfect taste to go along with the spicyness of the main dish.

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Chef Russ

	Cooking Level: Expert Living In: Claremore, Oklahoma, USA
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Reviewed: Jul. 7, 2007

mmmm, definitely briliiant. would keep this recipe. I used shrimp in mine, and also added a dab of salt and pepper. like other reviewers it is definitely a different taste, but real good. Other modifications; i used basmati rice and steamed the rice first till done. Then stir fried the cooked rice with the other ingredients. I also used coconut milk in part to cook the rice.

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ehjudah

	Home Town: Marshall, Minnesota, USA Living In: Bloomington, Minnesota, USA
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Reviewed: Jan. 20, 2007

I don't particularly like raw coconut, so I substituted a half-cup of light coconut milk for part of the water. It gave it a good flavor, but was a little heavy. I think 1/4 c would do it. The rice also wasn't quite done after 30 minutes, so next time I would add a bit more liquid and cook longer. I really liked the unusual flavor, though, and will try it again.

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Jenny G.

	Cooking Level: Intermediate Home Town: Devils Lake, North Dakota, USA Living In: Portland, Oregon, USA
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Reviewed: Jan. 2, 2007

Loved it! I think it was the molases that really pulled me in.

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Elisa Sue

	Cooking Level: Intermediate Home Town: Milwaukee, Wisconsin, USA Living In: Mishawaka, Indiana, USA
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Reviewed: Nov. 29, 2006

This was pretty tasty. It's milder than I thought it would be, but I added a little brown sugar and more banana. It goes really well with other vegetarian dishes.

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CHI_MOM

	Cooking Level: Intermediate Home Town: Magnolia, Texas, USA Living In: Chicago, Illinois, USA
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Reviewed: Oct. 25, 2006

This was a delicious side served with the Carribean Seasoned Chicken. Very tasty and not the ordinary side dish. I wouldn't add quite as many onions next time though.

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Christie


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Reviewed: Jan. 3, 2006

This dish was really unusual, but really good. Even my 2 1/2 year old liked it...must be b/c of the apples and bananas!!

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MarthaWannabe

	Cooking Level: Expert Home Town: Shiner, Texas, USA Living In: Weimar, Texas, USA
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Jamaican Rice

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Amy

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ALAINDREA

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Chef Russ

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