Reviewed: Nov. 14, 2009

A great rice dish. The almonds really set it off. Didn't need a serving size of 20 so reduced the recipe to 5 servings. Used instant rice and followed the water/rice and cooking time on the package. Made it a really quick dish. Also changed the Chicken bouillon to beef since I was serving it with pork. Reduced the amount of soy sauce to 1-2 Tbsp. to cut back on the sodium.

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Sandy

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

The taste is great, and I love the crunch of the almonds. However, it took far longer to cook than stated in the recipe, therefore the rest of the dinner had to wait. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 13, 2009

I decreased the water as well and added garlic when I browned the rice. I added tumeric for a more middle eastern feel. Next time I will add raisins too.

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ColoradoCook

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Reviewed: Jun. 18, 2009

I really enjoyed this (made it with shish ka bob. Didn't change a thing (except used broth cubes). This is a lot cheaper to make than buying rice pilaf in the box and tastes a lot better.

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Terri

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Reviewed: May 31, 2009

Liked this rice a lot! I scaled the recipe down to 4 servings and used less soy sauce- I just kept adding until it tasted right to me. And since I didn't have chicken granuals to use, I just cooked the rice in chicken broth. I also think that toasting the almonds for this recipe are key to making it taste extra good.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Feb. 28, 2009

I thought this recipe was quite good - made no changes and it was a great side dish. I used the leftovers to make fried rice (added eggs, a bit more soy sauce, and some veggies) and it worked well for that too.

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Pete S

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Reviewed: Feb. 25, 2009

Loved it! My husband did not care for the nuts, but I thought they made the dish perfect. Thank you

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Feb. 9, 2009

The rice was tasty but lacked flavor. All you really tasted was the soy sauce. I will make again but next time will experiment with additional flavors.

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TRISZO

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Reviewed: Aug. 29, 2008

This is a simple way to prepare rice with great flavor! I really didn't need 20 servings (there are only 5 of us!), so I quartered the recipe and knocked just a smidge, probably about 1/8 to 1/4 of a cup, of water off. We had it with grilled salmon II and Garlic Broccoli Spears. The flavors really complimented each other well! I'll definitely be making this again!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: May 26, 2008

Absolutely delicious and simple. I did a half recipe for 8 and had little leftover. Great with kabobs.

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BEVKN

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Reviewed: May 11, 2008

Nice change from plain rice. I used jasmine rice this time, & everyone liked the flavor. Really good! thanx

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chibiharuka

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Reviewed: Mar. 8, 2008

This was great. Everyone loved it. Nice side dish for just a few ingredients. Only thing I would change is decrease the water a bit - the rice was a bit on the soupy side. That could just be me though - I've never had much luck with rice! Nevertheless, I'll make this one again.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Dec. 18, 2007

EXCELLENT! My family loved this rice. I could tell it was a good recipe by the ingredients so I doubled the recipe. Now we get to enjoy this recipe another day. I wouldn't change anything but next time I might add peas and small pieces of carrot for color. Thank you for a great recipe!

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Anita B.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 10, 2007

This was a very good recipe! My family, whom I served this to along with ribs and corn, said they thought it was a gourment meal. The rice really added to the menu. I used a bit more soya sauce & bouillon and cut down on the water. Toasted almonds were absolutely key!

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CdnBugger

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Reviewed: Dec. 9, 2006

I followed the advice of a previous reviewer and used less water. The recipe calls for 2 quarts (8 cups) of water and I used 7. It cooked well and was moist enough to stay in a warming dish. I made this for a potluck and felt it was perfect because there is a great flavor, but not so much that it battles with the many other dishes people brought.

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