Reviewed: May 2, 2007

I made this, but with a few adjustments. First, I used lime juice instead of lemon; secondly, I substituted cilantro for the thyme, because I am not big on thyme. Fantastic! Definitely will make this again! Also, this would make a great bast for a lot of the cold rice salads served so often in the summer! Yum-thanks!

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Mrs. L

Cooking Level: Expert

Home Town: Grandville, Michigan, USA

Living In: Colchester, Essex, England, U.K.

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Reviewed: Apr. 29, 2007

Terrific recipe with some slight modifications! I increased lemon to 3-4 tbl, reduced thyme to 1 tsp, added 1 tsp onion powder and some fresh garlic. My DH devoured everything left in the pan! I served it with salmon and the lemon was a great accompaniment. Thanks so much!

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 21, 2007

Very tasty! Followed suggestion of other reviewers and used more lemon juice.

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KNJ5

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Reviewed: Apr. 14, 2007

Very nice twist on steamed rice to go with our grilled chicken. I seasoned it up a little more before serving with some garlic and onion powder. This was wonderful the next day with some grated Italian cheese blend and Italian seasoning stirred in. Love the lemon!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 4, 2007

I think the key to this recipe is determining the right amount of lemon juice to add. Too little and you can't taste any lemon flavor; too much and it gives the rice an unpleasant sour taste. I've found that 3-4 tablespoons works best for me. I also prefer using fresh thyme rather than dried for this recipe.

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cook_NH

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Reviewed: Feb. 21, 2007

I thought it was great. I made it as a sidedish to a heavily flavored chicken dish so the lite flavor was a perfect compliment.

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bethj

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Reviewed: Jan. 17, 2007

This was ok. I read the reviews and only used 1 tsp. thyme. I couldn't really taste the lemon in this. It was easy to do though. I used brown rice, just increased cooking time to around 40 minutes.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2006

Very good and so simple to put together using ingredients I usually have on hand. We'll be making more of this!

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Sep. 13, 2006

I love this dish with fish. It is light not overpowering. Sometimes I use fresh sprigs of thyme. Yum

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Joe Pearson

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Reviewed: Sep. 13, 2006

Great recipe just put 1/2 teaspoon of thyme instead of a full tablespoon.

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nautical687696

Cooking Level: Expert

Living In: Saucier, Mississippi, USA

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Reviewed: Aug. 7, 2006

This was just OK for me...though that may be because I used basmati rice. I doubled the lemon & it still didn't have a very strong lemon flavor. I also decreased the thyme & increased the cook time since I was using basmati. I'll try this again using white rice & see if I don't like it better that way...thanks for letting me try it though.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 4, 2006

This tastes so good for the small amount of work required.... I just throw everything in the pot and stir, no harder than making regular white rice! The chicken broth & lemon flavor the rice so nicely and the thyme is perfect. I serve this with chicken and seafood dishes all the time as a side, it's always a hit. Doesnt do too bad reheated the next day with the leftovers, either! Thanks!

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sophie.

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Jul. 17, 2006

Smelled good, but tasted bad. The chicken broth was overpowering.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Apr. 15, 2006

Greate recipe. Doubled the lime, reduced the thyme and we all were fine :-) Thanks for sharing the recipe.

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Gaurav

Cooking Level: Beginning

Home Town: New Delhi, Delhi, India

Living In: Darmstadt, Hessen, Germany

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Reviewed: Mar. 22, 2006

nice idea, especially with wild rice. i give it 3 stars because i made a lot of changes - wild instead of white rice, dill instead of thyme, and then followed the liquid amounts on the wild rice package. the end result was good and went well with the baked salmon dijon, also on allrecipes.

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k_in_NL

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Living In: The Hague, Zuid-Holland, Netherlands

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Reviewed: Mar. 18, 2006

The thyme in the rice was extremely overpowering and I couldn't even taste the lemon. If I do try it again, I'll cut back the thyme to 1 teaspoon and add more lemon juice.

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Scrappy

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Reviewed: Mar. 15, 2006

I made this side dish with some modifications, and my husband really enjoyed it that way. First, I served the rice with steak, so I used beef broth instead of chicken. I also sauteed 1 large clove of minced garlic in about 2 tbsp of olive oil before adding the rice. Finally, I cut down the quantity of thyme to about 1 tsp and increased the lemon juice to about 3 tbsp. If you enjoy lightly flavored rice, then this is a nice side.

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