Reviewed: Aug. 14, 2009

This rice was very, very good. I left out the peas. I made it with the "Curried Coconut Chicken"... it was unbelievable.

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Aug. 2, 2009

We liked this recipe a lot! I added some freshly chopped garlic to the sauteed onion and used baby lima beans instead of the peas. I will make this again.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: May 27, 2009

Excellent recipe to add a little depth to jasmine rice. Prepared as written, this dish went very well with Red Lentil Curry http://allrecipes.com/Recipe/Red-Lentil-Curry/Detail.aspx

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Riss

Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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Reviewed: Apr. 29, 2009

Jasmine Rice is my favorite rice and this recipe makes it even better. This recipe says it makes 4 servings. Actually, it makes at least 8 reasonably sized servings. I substituted carrots (which I cut into very small pieces) for the peas and (in my opinion) carrots work better.

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Rich Greer

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Reviewed: Apr. 26, 2009

Not quite as flavorful as I thought it was going to be. Next time I might use a chicken buillion cube.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 4, 2009

The flavor is subtle enough to go with just about anything. I served this with honey-mustard-curry baked chicken for company and it was a hit. Looks nicer than serving plain rice.

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beanscooks

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Reviewed: Feb. 18, 2009

VERY GOOD--ADDED A LITTLE GRATED GINGER-- AT THE END RICE DOES NOT NEED TO SIT- FOR 40 MINS-- 10 MINS IS PLENTY

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Dec. 31, 2008

This was my first experience with jasmine rice and your recipe was outstanding! Being a vegetarian, I could make a meal out of this very flavorful rice. Will definitely make this again!

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Charlee

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Reviewed: Oct. 21, 2008

Good recipe with very subtle flavours. The preparation is great- I have struggled for years successfully boiling rice (the one thing I could never make) and the instructions here brought perfect results. Allowing the rice to sit after cooking seemed to be the trick. I would suggest making this with a strong flavoured side; I made it with Chinese Roast Pork and Chinese Green Bean Stir Fry, both from this site. The strong flavours of these two dishes and resulting sauce from the pork combined for a fantastic dinner and my guests raved. So, great recipe, easy preparation, foolproof cooking instructions and very subtle flavour. I'll certainly make it again to accompany a stronger dish.

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 17, 2008

This was a wonderful accompaniment to my grilled cedar plank salmon, it has such a mild, but oh so fragrant taste. I substituted shallots for the onion, I love the milder onion flavor from them. I also used 2 cups chicken stock and 1 cup of white wine, and added in some sauteed minced fresh garlic and baby bella mushrooms. I can't make to make this dish again and again!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 17, 2008

i used chix broth instead of the water and used a little less olive oil but did everything else as written.i even threw my peas in still frozen and it turned out perfect. very good and easy. the only thing to watch out for is the 40 min resting time. i didnt notice that when i started the recipe so i had to put a hold on the rest of dinner. served this w/ lemon garlic tilapia.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 31, 2008

Great idea...I added garlic and mushrooms and used green onion and added seseme seeds and ginger and used half olive oil and half seseme oil and i used 2 cups chicken broth and one cup water. I added a dash of creole seasoning as well. This was enjoyed with the Crab stuffed chicken recipe i found on All Recipes.

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MARYMAYBE

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: May 14, 2008

This was really good! I used sesame oil instead of olive oil, green onions instead of regular onion. After step 1 I dumped everything in my rice cooker... added the 3 cups of water and I was done. So easy!!

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KellyC

Cooking Level: Expert

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Reviewed: Apr. 29, 2008

I liked that it was very quick and easy. The only thing is we thought it was a little bland, maybe it is the brand of rice were using. We ended up using the sauce from our baked soy lemon chops to kick it up a little. I will be making this again with a different brand of rice.

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Sarah

Cooking Level: Expert

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Reviewed: Apr. 18, 2008

This was really good! I added extra onion. I also used some basil and rosemery and left out the bay leaf, just because I didn't have it. Served this with Garlic and Tomato Tilapia and Buttery Cooked Carrots. The rice was a nice complement to the fish. Will make again!

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Chowchick

Cooking Level: Expert

Home Town: Linton, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Apr. 2, 2008

Use garlic and onion

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wjr198

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Reviewed: Jan. 23, 2008

First time i cooked rice this way,turned out good and we enjoyed it with real Texas chili from this site,both together GREAT!!!!!!!!

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Burnitup

Cooking Level: Intermediate

Home Town: Farmville, Virginia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 5, 2007

Very subtle aroma from the bay leaf. I had to substitute the rice and modify water content for pearl/white short grain (what I had on hand).

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Adriana

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2007

I precooked the rice before placing in with the rest of the ingredients. Usually when I don’t make rice this way it ends up being too sticky, not done enough or both. I used ¾ cup rice to 1 ¾ cup water (scaled to 2 servings). Doubled the amount of onions & peas. Served with Hatian Voodoo Sticks (from this site) along with grilled pineapples & peaches.

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