Reviewed: Apr. 6, 2008

Not as tasty as I thought it would be.

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busymom923

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 22, 2008

A little bland but nice and easy - next time I'm going to add a chicken bullion cube and some orzo pasta

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WOODSTCK

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

Living In: Whitestone, New York, USA

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Reviewed: Jan. 21, 2008

I made this with grilled fish but I altered it a little. That is the only reason I give it 4 stars instead of 5 because I didn't make exactly what was there. I followed previous advice to use 2 cups of broth. I made my broth from 2 boullion cubes. I didn't have onion so I used Lipton onion soup mix. I also added garlic powder because my family loves garlic. It tasted great!! We loved the finished recipe!

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dhodges

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Reviewed: Jan. 16, 2008

good,easy basic side dish. not special enough for company, but great for everyday

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dana

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Reviewed: Dec. 17, 2007

I served this rice beneath herbed feta chicken. I also used long grain organic rice and used the 2 parts broth to 1 part rice method, as another reviewer suggested. It was very good with the tartness of the chicken, however, it would maybe be a little bland for my tastes on the side by itself.

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Mya's Mama

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Reviewed: Oct. 22, 2007

Delicious! It will be a favorite at our home from now on. There are 6 in my family, so I doubled the recipe, used short grain rice and put it in my rice cooker....it came out perfect. Definitely a keeper.

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Penguinz68

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Reviewed: Sep. 20, 2007

M liked it

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lieb-lusk

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Reviewed: Jun. 23, 2007

I made this the other night as a side dish to fish. I followed the recipe exactly except I did add more onion and I cooked it in my rice cooker. The end result was "ok"; nothing fantastic. It needs something for sure, I just don't know what.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 30, 2007

Thanks for this recipe. I have made a similar one (with many variations) for years and find the proportions excellent. Turns out much better than 1 c. rice to 2 cups liquid. Always well received.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 29, 2007

I don't understand all of the star reviews. We were not impressed with this dish, it was a little too bland for all of our likings.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 21, 2007

This is very tasty, and easy to prepare. Jazzes up white rice and adds extra flavour to a meal. Served with chicken and asparagus.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: May 17, 2007

this was terrific, although I did not have any chicken broth I substituted low sodium vegetable broth I also used the other posters suggesstion and used 2 cups of broth per 1 cup of rice. this is fantastic

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: May 13, 2007

Light and delicious! We served this with salmon and it accompanied the fish well. It was quick and easy to make.

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MREUBEN79

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Reviewed: May 10, 2007

Light and delicious, my husband asked me to cook it again! Bonus points from my fussy eater.

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Nikki

Cooking Level: Beginning

Living In: Capel, Western Australia, Australia

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Reviewed: Apr. 7, 2007

I thought this rice was very good for everyday use. I have already made it a couple times, and the kids liked it too.

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SHEDEL

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Reviewed: Mar. 24, 2007

A very flavorful but simple upgrade from plain rice. We use jasmine rice and make the chicken broth from boullion cubes. We really like onion flavoring, so we may go heavier than the recipe calls for, plus we add fresh ground pepper. We'll be hard-pressed to eat 'plain old rice' again!

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Dave & Mary Lynn

Cooking Level: Intermediate

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 3, 2007

Our family loved this rice. Very easy and flavorful. I used brown rice instead of calrose. Lightly browned it in the butter with the a whole small onion and then put it in the steamer with the broth. Made a bed of it with salmon on top and was fabulous. Was looking for a good rice recipe to serve with fish, and this is just the one. It will definately be making a regular appearance on our table.

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