Vegan Curried Rice Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Nov. 11, 2002
Yummy Yum Yum!!! This rice was fabulous! I couldn't find vegetable bouillion cubes so we used a chicken one and it tasted great!! The spices were all perfect and I used 1 TBSP each as listed on the recipe. I've made other curried rices before and it just didn't have enough flavor to my husbands liking...this took the cake!!!! It tasted like something you'd get our local Thai resturant!! Thanks so much Issac.... we love this rice!!!
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Photo by Verna

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA
Reviewed: Oct. 27, 2002
Exellent. I used a cup of organic vegetable broth instead of the vegetable bouillon and water. I didnt have any problem with the quantity of spices either,seemed just right to me. Good stuff.
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Cooking Level: Expert

Home Town: Myrtle Creek, Oregon, USA

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Reviewed: Oct. 19, 2002
I halved the spices, but I think next time I will try them at full strength. This tasted GREAT! And it's nice not to have to add anything to my grocery list to make it. This will be something I make often.
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Reviewed: Apr. 14, 2002
This was fabulous. It's as easy as making regular rice but adds so much flavor. I used as a stuffing for a Cornish game hen. Wonderful addition.
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Reviewed: Jul. 10, 2001
I really liked this rice. Didn't have a problem with the quantity of spices, although it did seem a bit dry. I will add a bit more water next time. The nutritional information seems out of wack for this...calories (533 cal/serving) seems way high, I assumed it was an error...
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Reviewed: Mar. 6, 2001
Despite my preference for flavorful foods, the proportion of cumin, curry powder and chili powder to the amount of rice seems incorrect. I doubled the amount of rice; the spices were still too heavy. The correct proportion might be 1 tsp or each instead of 1 tbs of each.
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