Reviewed: Oct. 7, 2009

My rice did not come out well at all. I think I need to add more water but before I realized it the rice and apples had begun to stick. I tried to salvage the dish but it didnt go over to well. Ill try to cook this again.

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MDOT007

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Reviewed: Sep. 21, 2009

Very good with Jamaican Jerked Pork - left out the coconut and banana due to picky eaters in the family, and substituted veggi broth for water. Great as a side dish with the spicy pork, rave reviews all around.

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dsmithso

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Reviewed: Sep. 21, 2009

I liked it a lot as did my guests...next time I will try curry paste versus the powder. Thanks!

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Benks

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Good recipe, although, I found that I needed about 2/3 cup more water, as rice never steams quite the same when not cooked in a steamer or deep pot. I did vary the recipe some, ommiting the bananna, but adding the coconut to the cooking rice instead of over. I also used Jasmine rice instead of brown and a teaspoon of curry paste instead of powder. I would make this again.

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Shannon

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 9, 2009

Excellent Recipe. It was very unique and great with Jerk Chicken. I used chicken broth instead of the water and brown sugar instead of molasses. Really unique flavors!

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Jen

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Reviewed: May 29, 2009

That was severely bizarre. The first 3 bites were good. After that, ugh. No more. I ate it along side some spicy chicken, as per the suggestion in the description (and to get rid of a banana). Naa... while the coconut milk I cooked it in did help, it's not quite right with spicy. It's more of something I'd serve at a potluck with the serving size being a sampling. A sampling was all I wanted.

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o3

Cooking Level: Beginning

Living In: Tempe, Arizona, USA

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Reviewed: May 26, 2009

Good overall, but I made some adjustments to suit my taste. I love coconut, so I used 1 cup of coconut milk instead of the water, but ended up still needing to add 2/3 cup water in addition to that, as 1 cup of liquid simply was not enough. It needed salt as well. In the end, I thought it was very good- if you like this sort of food.

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Jenny S

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Tasty! The flavor combination of fruit and onions with rice was unique, but that touch of coconut made the dish!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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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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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Feb. 6, 2008

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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krispixVT

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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