Reviewed: May 6, 2012

I really loved this rice i added 3 cloves of garlic with the onion and cooked for 15 min as stated on the jasmine rice package and I added the peas at the end so they didnt get mushy. Flavor is subtle but thats what I wanted

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Reviewer:

StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

Reviewed: Oct. 14, 2011

Delicious. I substituted green onion for additional color and to reduce some of the acidity. Nice compliments from the guests!!

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Reviewed: Jul. 18, 2011

Very good - I needed to cook a little longer than the recipe called for...

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Reviewer:

Melanie

Reviewed: May 5, 2011

Simple and delicious. This is a keeper!

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Reviewer:

Chrissy

Cooking Level: Expert

Living In: West Salem, Wisconsin, USA

Reviewed: Mar. 22, 2011

It seemed very bland to me, but my kids ate it and really seemed to like it!

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Reviewer:

BDCH72

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Columbia, Missouri, USA

Living In: West Palm Beach, Florida, USA

Reviewed: Jan. 1, 2011

I just made this rice to accompany a garlic citrus chicken dinner. I sauteed 2 TBS olive oil with minced onion and minced garlic. I did not have any peas so I grated 2 large carrots and added to garlic and onion. Added 1 1/2 cups of jasmine rice and stirred to coat. Poured in 2 cups chicken broth and 1 cup water. Added 1 bay leaf, chopped fresh basil, and some ground black pepper. I did not add salt since I used the chicken broth which is high in sodium. Brought to a slight boil then put on low until all liquid was gone stirring occasionally. Took off heat and covered for 40 minutes. It was the best rice I have ever cooked. Thank you for the base recipe. You can do so many variations with this one. Enjoy!

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Reviewer:

Joyce

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

I added extra onion, garlic, a little bit of Chinese tianjin preserved vegetable to the oil.. then the peas, followed by the rice with 1 cup water and 2 cups chicken broth. I didn't use the bay leaf. My rice came out perfect though. and absolutely loved it. next time I make it I will use more Tianjin and possibly a touch of ginger.

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Reviewer:

pr3shussNatasha

Reviewed: Aug. 12, 2010

don't waste your time!

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Reviewer:

sarahgantt

Reviewed: Aug. 4, 2010

i followed the recipe, except for the cooking directions. i didnt have as much time as it called for, so i covered it while steaming instead of letting the water cook off uncovered. i also did not need to let it sit afterwards. it was very mild, and went great with the thai food i made. great recipe, i love the peas.

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