I am giving it 5 stars even though I made a couple changes and will make more changes the next time I prepare this. I am giving it 5 stars because I LOVE the technique and the flavor is amazing! My twin toddlers gobbled it down and my husband couldn't stop smiling as he complimented my cooking over and over and over.
First, I read a review complaining about the amount of pots used. You can use the same pot for both stovetop steps. Not complicated.
Second, changes I made. I added broken up vermicelli to create a box-rice effect. It was an amazing addition. I sautéed that with the onions. I used bouillon in lieu of stock as that was what I had on hand. Accordingly, I cut down on the salt, which I would have also done since I was using salted butter.
Third, what I would change next time. 1) use 3.5 cups of stock. The ratio I know is always 2 parts liquid for 1 part rice. While the rice was amazing, it was a teeny bit crunchy. I think 4 cups of rice would mean soggy rice so I don't feel the normal ratio is warranted. Sealing with foil really keeps the steam in and I think that helps. Still, a little more liquid would have made a difference. 2) only use 1/8 tsp of cayenne. The kick from the cayenne was a little much for what I was after with this dish. With that said, it's not overwhelming as is. Just family preference there.
This is an amazing, surprisingly simple, and most definitely a go-to dish for us going forward!
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I am giving it 5 stars even though I made a couple changes and will make more changes the...