Reviewed: Jan. 21, 2012

I'm sorry, I just didn't like this recipe. It was very blan.

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Reviewer:

bkr1222

Reviewed: Jan. 1, 2012

This is totally worth the extra time of roasting! So flavorful! Thanks!

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2 users found this review helpful

Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 25, 2011

Love this recipe. Made it on the fly and it turned out great! My company had great remarks as did my husband! Will definately make this again.

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Reviewer:

bakingbeauty

Cooking Level: Expert

Home Town: Greenville, Pennsylvania, USA

Reviewed: Sep. 9, 2011

Delicious! I roasted some fresh kahuku sweet corn and the garlic in the oven as directed. I added the oil, rice and garlic in a saucepan then cooked it until the rice turned a little brown. In went the chicken stock along with the hawaiian sea salt and black pepper. I omitted the bay leaf because the chicken dish I was serving this with already had a couple of bay leaves in it. This was easy to put together with very good results. The sweet corn blends nicely in the rice with the garlic and chicken broth. In every mouthful I tasted the sweet crunch of the roasted corns. The rice is lightly seasoned which is exactly what I wanted so as not to compete with my chicken dish tonight. Actually this rice can complement any meat or fish dish. And it's definitely better than plain ole' white rice! Tonight I served this with, "Adobo Chicken with Ginger," and "Baby Bok Choy with Garlic," all from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 26, 2011

This was easy and delicious. I bought corn that didn't have a husk so I didn't roast it. I just cut it off the cob and cooked it with the rice. Next time I make this I will use corn in the husk. It was delicious. *Don't forget to remove the bay leaf. I didn't and there was a strong overpowering bay leaf flavor in the area it sat in.

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3 users found this review helpful

Reviewer:

Bakesie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 10, 2010

made this last night and the family loved it. I didn't have corn on the cobb so I used frozen corn and added some butter. lwas so good i am making it again tonight.

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5 users found this review helpful

Reviewer:

wonderbare003

Reviewed: Jun. 27, 2010

Yum! Even the picky 5 and 7 year olds loved it and asked for seconds. Used day old, leftover roasted corn the first time and used boiled corn on the cobb the second time. Either way, delish!

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2 users found this review helpful

Reviewer:

jbmuller

Reviewed: Feb. 14, 2010

This was absolutely delicious! It is a good alternative to just plain rice. I did not have any fresh corn, so I put frozen kernel corn in an aluminum packet with a little oil to roast. I also added a bit of onion powder and white pepper, and did not use the bay leaf. I served this as a side with pork and roasted cauliflower. This made such a good meal.

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Reviewer:

bubbleedwards

Reviewed: Jul. 4, 2007

Doubled this recipe for a group and it was a hit. I used a few roasted ears of corn and a can of corn. I also added some diced green and red pepper towards the end of the cooking process. Wonderful & easy.

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4 users found this review helpful