Reviewed: Mar. 17, 2012

My 7 year old said, "This is the best rice I've ever had!" I used liquid bouillon concentrate and decreased the water a bit, threw it all in my microwave rice cooker, stirred, and cooked the same way I cook plain white rice. It came out PERFECT. I was out of marjoram so I left that out.

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Reviewer:

lfields19

Reviewed: Jan. 25, 2012

This is a regular side dish in my home now. I've added it to the refigerator for quick reference. Whenever my son visits he wants this rice. Very nice, interesting combination of flavors. For those who don't want the flavored boxed rice variety.

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Reviewer:

LORIBURTON

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 13, 2011

I made this exactly as written. I found the soy sauce to be overpowering. It gave the rice a more "beefy" taste even though chicken base was used in it. I might give this recipe another shot using only 1/2 tbs of Low Sodium Soy Sauce. I agree with others the dish might be bland without it; but, for us the called for amount was too much.

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Reviewer:

ltlmsmfft

Cooking Level: Intermediate

Reviewed: Nov. 4, 2011

goes great with fish. Next time I will try making it with brown rice.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Oct. 10, 2011

I didn't change anything about this recipe. The rice is flavorful without being overpowering. I would suggest that if anyone would like to taste more of the herbs to add extra. The soy sauce can be overpowering but, my husband and I loved it as is. We also used low sodium soy sauce as a healthier alternative. I served this with fish and vegetables and it was perfect. I will definately be making this again.

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Reviewer:

srreed11

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Reviewed: Aug. 21, 2011

Came out delish, I didn't use the soy sauce and added some curry powder (I like to put a little curry powder in most of my dishes). Great way to change up the standard rice side dish w/ a meal!

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Reviewer:

MrsAdams

Cooking Level: Beginning

Reviewed: Jul. 29, 2011

A wonderful dish--made it exactly except used 2 cups of chicken broth in place of the water. Will make again.

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Reviewer:

nancy

Home Town: Detroit, Michigan, USA

Reviewed: Jul. 21, 2011

made as is and it is delicious!! WE usually add a bag of peas to the rice. Delicious!

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Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

Reviewed: Jul. 17, 2011

The soy sauce makes this taste great without making it taste Asian. My new favorite rice I think! Thanks for the recipe!

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Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Jul. 13, 2011

This is a flavorful, basic side that we all liked. I had Jasmine rice and it was not mushy at all. I was hesitant will all the herbs, and you really could not single anything out other than soy sauce.

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