Reviewed: Aug. 22, 2010

The ingredients are great, I'm not too sure about these measurements however. I thought it needed more lemongrass and it was waay to sticky for my taste; more like risotto than rice. I took out a whole cup of water too and it was still that way. Where the heck do you buy curry leaves anyway? I had to leave that out but was still pretty good regardless.

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Reviewer:

SPAINBOY

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 12, 2010

Rice was mushy, but flavor was good. If I make this again, I would use less water.

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Reviewer:

Cindy

Reviewed: Feb. 19, 2010

This is a very easy recipe and tastes really good. The rice when cooked has a mild yet flavourful and authentic Thai taste. It will compliment any spicy curry like a Thai red curry. However the only modification I would make is to add about half tsp of salt and maybe another lemon grass stalk. Will definitely be making it again.

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Reviewer:

CHANDYCOOKS

Cooking Level: Intermediate

Home Town: Kottayam, Kerala, India

Living In: Bangalore, Karnataka, India

Reviewed: Jul. 2, 2009

This was awesome. I used Basmati rice and dried curry leaves (Can't get Fresh ones here) and picked the Thai Basil fresh from my garden. Served it with a Thai Noodle salad and Panang Beef curry. This rice complimented the curry nicely. Served it to company who we had for their first Thai Dinner. There were NO leftovers !

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Reviewer:

Bill Ligertwood

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Oct. 30, 2008

Tasty... I added 1 tsp. of brown sugar and I used brown rice instead of jasmine, which took a good 45 minutes more to cook and I had to keep adding water 1/2 cup at a time, so next time I'll precook the rice in a rice cooker... then I threw is some cubed tofu at the end.

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