Reviewed: Jul. 30, 2012

Very very good! Lots of flavour and a welcome change to regular rice/fried rice. I used brown rice and doubled the recipe. I reduced the water to 4 cups instead as it takes forever to cook rice at this altitude and I have no problems with this ratio. Only thing I wished is for the recipe to say how much salt to include... I didn't know what the overall taste of this should be and I only used a scant 1/4 tsp kosher salt. I think I will use 1/2 tsp next time to soak the rice. Thank you for a wonderful recipe! I will definitely make this again!!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 13, 2012

Good recipe and complimented Chicken Adobo very nicely. I used brown rice and subbed in honey for the sugar, I think I would use 1 1/2 or 2 T of honey next time. Otherwise everything seemed about right!

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Reviewer:

ilovetocookyummyfood

Reviewed: Sep. 2, 2010

The cumin is too strong for me...wouldnt make again.

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Reviewer:

Mrs.Khan

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Jul. 4, 2010

The flavors in this are absolutely excellent. I was worried about biting into the peppercorns but they really are not spicy once you cook then down that long. My husband (who greatly dislikes most Indian food) loved this and requested more! The fried onions on top were a great touch.

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Reviewer:

pooda

Cooking Level: Expert

Home Town: Wildwood, New Jersey, USA

Living In: Hyattsville, Maryland, USA

Reviewed: Mar. 25, 2010

I enjoyed this recipe, served it this evening with the Beer and Spinach curry off this site. I liked the final presentation with the onions served on top of the rice, rather than just mixed in. It is a little longer to prepare and cook than most rice dishes, but well worth it for a tasty change.

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Reviewer:

TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Sep. 2, 2009

Easy and delicious. I reduced the amount of water to 2 1/4c or my basmati would have gone soggy. I'll definately be making this again!

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Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Apr. 5, 2009

Yummy! Easy and made my house smell amazing! Will make this again for sure, maybe add some shrimp. I used frozen, pre-cooked brown rice from Trader Joe's and it was delicious.

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Reviewer:

Marta Shirley

Cooking Level: Expert

Home Town: Sea Cliff, New York, USA

Living In: Dundee, Oregon, USA

Reviewed: Feb. 5, 2008

This rice went great with the Thai Curry Tofu (also on this site) very simple to make but a safe taste (my husband who doesn't like trying anything "too weird" even liked it) Would definately make again

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Reviewer:

Froetoe

Cooking Level: Intermediate

Reviewed: Jul. 17, 2007

Very nice and simple.

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Reviewer:

Jennifer J

Cooking Level: Intermediate

Reviewed: May 13, 2007

Used basamati rice instead of long-grain. Used 1 tsp. of cumin powder instead of 2 tsp. cumin seeds (for 2 servings), I didn’t have the seeds. I ground the cloves myself as I didn’t have ground cloves either. Seemed a bit bland, could possibly use some spicing up. Served with potato curry (on this site) and Murg Makhani.

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