recipe reviews for:

Sesame Rice

“THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. --Norma Poole Auburndale, Florida”

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Reviewed: Oct. 3, 2009

Easy and great

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Angelbug

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Reviewed: Aug. 16, 2009

I liked this rice a lot, added a bit of Yoshidas sauce for extra flavor.

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Jen

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Reviewed: Jul. 18, 2009

This rice was great! Even though I omitted the salt completely, it still tasted a little bit salty.

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Sara.B.

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Reviewed: Mar. 30, 2009

I love this recipe and make it all the time. Its a HIT with everyone I have for company and usually make it when friends with kids come over - kids gobble it up.

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Lacey T

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Reviewed: Feb. 9, 2009

I usually follow a recipe the first time I make it. This one I didn't. I added more sesame seeds, a 1/4 cup and a t. sesame oil. Gave a woderul texture and flavor. 2 T. of sesame seed would probably have been enough, I just wanted to use up my sesame seeds. I cooked this on top the stove in a heavy sauce pan. Reheats well. Might add bamboo shoots next time. Will make again.

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Reine

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2007

I am not wild about this recipe. The rice turn out to be quite mushy. I would suggest to cook the rice on the stove top instead. After sauteed rice and add broth, cook rice over high heat until the water boil. Then turn head to low (very low) cover for 10 min. Turn off the stove, puff with fork, leave on the off burner for another 10 min.

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JUGGAGIE

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Reviewed: Nov. 11, 2006

This was a nice easy side dish to make. It tasted good and I would make it again - it's always nice to have an alternative to regular steamed rice. It's also nice that you can have it baking while you prepare the rest of the meal by stovetop.

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