Reviewed: Nov. 14, 2009

Made this last night to go with a chicken dish! Only difference was I put in the the rice cooker to cook. Other than that I and the fact that I used fresh thyme I followed the recipe to a T. It is to die for! Will be making this again!

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Oct. 12, 2009

1 tsp thyme is plenty. I doubled the lemon juice because we like lemon; but it still needs something. Good recipe to fool around with.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

I used brown rice instead of white and it worked very well - just add ten to fifteen minutes to the simmering time.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 20, 2009

I decreased the thyme as others suggested and added a little more lemon juice and I also added garlic and chopped onions to the broth. Make sure you bring it to a boil before you cover and simmer or it will not be cooked all the way after 20 minutes. It was really good and easy and I will probably never make plain rice again!

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BRIGGSAIDEN

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Herriman, Utah, USA

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Reviewed: Sep. 7, 2009

Here's a tip for fantastic presentation: In the broth, put a few drops of yellow food colour before adding. The rice really gets a lovely colour and when I garnished it with dried parsely flakes, it looked amazing!

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student

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Reviewed: Aug. 26, 2009

We love this rice. Great recipe (with obvious reduction in the thyme as noted by several here including the original chef). I use medium grain rice for a sticky type of rice. And, as someone else suggested, I invert a bowl full of rice on a plate or into another bowl for a nice presentation.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 12, 2009

I liked this rice a lot - I used brown rice, fresh thyme and bottled lemon juice and it definetely gave it a really nice flavor. I served it with chicken flavored with thyme with a lemon sauce. It all went together really well.

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love 2 cook

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Aug. 12, 2009

Very very yummy rice, when you are in the mood for something more than sticky white rice. Mostly it was the broth that gave it the flavor (I used 1 T FRESH thyme and more than 1 T fresh lemon juice and couldn't taste them), but I liked it. If you have a meat-and-potatoes husband like me, I can assure you he will enjoy it. :)

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bakerbecky

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

Very easy in a rice cooker and flavorful. When the rice is finished in the pan, add it and all remaining ingredients to the rice cooker. Cooks in about 20 minutes. I reduced the thyme to 1/2t and it seems the right amount.

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Dana P

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 13, 2009

Very light and fluffy. I will REDUCE the amount of Thyme to 1 teaspoon. I used low sodium chicken stock and had to sprinkle some salt on the finish product. However, Thank you sooo much for sharing. This is truly a nice touch to plain boring white rice. I will add this to my rotation.

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M.Baker

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Reviewed: Jul. 13, 2009

This was delicious. I am lucky enough to have found a lemon thyme plant, so I used fresh lemon thyme from my backyard (about 1 1/2 tbsp), plus about 2 tbsp fresh lemon juice. This wa a lovely side dish, and I will make it often. Thanks you!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 21, 2009

I really enjoyed this rice. Perfect side dish for any meal. Will keep making this.

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aussiemum

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 9, 2009

The lemon and thyme make this rice quite tasty!.. I added some fresh parsley when it was done. Thanks I will make this again!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jun. 6, 2009

Next time I will use a little less thyme...otherwise magnificent!

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Amy DuBois

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Apr. 15, 2009

This rice was very good & everyone at the table enjoyed it. The only modification made to the recipe was that I added in an extra tbs of butter when browning the rice. Enjoyed the nice subtle taste of lemon in with the rice...thanks for sharing! :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 6, 2009

This is a fantastic recipe. Reduce the thyme a bit otherwise add basil which is what I normally do. This rice has a great, light flavor to it and I make this frequently in my home. I like to add fresh cracked pepper to the top of mine just before serving. Be careful not to add too much lemon or it could ruin the recipe. I doubled this, recently, and took it to a barbeque and everyone wanted to know what the recipe was.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 20, 2009

I think this is delicious when you use the original recipe amount of 1 tsp. of dried thyme or 1 T. of fresh thyme. I always use vegetable broth instead of chicken, since I am vegetarian. I added a little garlic to the butter, as well, and doubled the lemon juice. I have made this with brown rice and with a wild rice blend; both were excellent.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 14, 2009

A great start. I also minced onions, sauted with garlic, and then used sticky rice. Added fresh thyme (retrieved from storage in freezer) and served with garish of green onion. Took the rice from the pot, used a small bowl and then inverted the rice, from the bowl onto the plate for a great restaurant-style presentation.

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Kevin W

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 4, 2009

Nice! Started off with browning some garlic with the butter. Also, added the thyme when the rice was halfway done, and the lemon almost at the end so that there's more flavor. Have made it repeatedly. Was very good with Spicy Garlic Lime Chicken from this site.

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