Reviewed: Apr. 23, 2012

So EASY, elegant looking, and rich. Paired well with lemon baked fish and saute'd green beans. Very creamy & rich, but a little "flat" tasting, so I added more salt, pepper & some nutmeg. Next time I will add cooked mushrooms: I think it would be better with that added flavor. Will only make again for people who like Alfredo, because it's so rich.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Mar. 16, 2012

I had to sub milk for the cream, added some nutmeg (since pairs well with spinach), extra garlic and some onion. I used fresh-cooked rice but I can see how this would ideally use leftover rice just as well. Repeat for sure!

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 16, 2012

This was delicious! I substituted quinoa for rice and evaporated milk for cream. Everything else the same. Will make over and over. We loved it. My 9month old loved it too:)

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amyt

Reviewed: Mar. 2, 2012

I was really happy with this recipe. It was a very quick way to use up left over rice. I added some extra parmesan 'cause I don't think you can ever have too much! I think that two cups of spinach leaves is conservative. I probably used three cups of fresh spinach and still feel like it would have been better with more. I served with steamed asparagus spears which went beautifully with the rice. And grilled fillet steak. I also quickly broiled some cherry tomatoes in the oven until till a little caramelized and scattered them over the steak when serving. The flavor combination was great and it was a really fast, easy and delicious dinner. I will make this rice again. Thanks!

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NZtoAZ

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 9, 2011

I liked it, but my husband and little girl did not.

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Hatty

Cooking Level: Expert

Living In: Sulphur, Louisiana, USA

Reviewed: Nov. 24, 2011

Nothing to add or take away form this recipe! It was delicious and simple, just as it was written! I was tempted to add more parmesan, but found that the 1/4 cup was perfect... I was tempted to use regular black peppercorns but went with the white, and I found I appreciated what that contributed too! A great side to go with the delicious chicken breasts in caper cream sauce, also on this site.

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FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Nov. 22, 2011

So awesome! I added mushrooms because I had them and we love mushrooms and I served them with some garlic shrimp. It was so amazing especially for such few and easy ingredients!

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jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 10, 2011

This was pretty good. I was happy with the texture but the kids were not enamored of the spinach flavor. I think more spices would have helped. The garlic I used was previously roasted, rather than fresh. I also used some monterey jack as well as parmesan cheese, and short grain rice rather than long. It was ooey and creamy, but it needed some other strong flavor to really make it pop. Maybe my parmesan was inferior, dunno.

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shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 15, 2011

So delicious. Will be adding this to our rotation. I doubled the recipe & used half & half (what I had on hand) instead of whipping cream. Brown rice was wonderful in this. 1-10 oz bag of spinach is approximately 4 C. Thanks for the recipe.

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