Reviewed: May 31, 2012

This rice was wonderful! I served it with the Asian Style Country Ribs recipe on this site. We thought that it was even better the next day.

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Reviewer:

wendle84

Reviewed: May 19, 2012

This is rather bland, but try adding a bit of toasted sweetened coconut on the top...adds a nice crunch and lots of flavor. I have been making this for years and always comes out delish.

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Reviewer:

Bellavita

Reviewed: May 18, 2012

Good rice for a spicy dish like Spicy Orange Zest Beef . If coconut milk isn't available, but coconuts are, make your own. Grate fresh coconut and put in a pot, pour boiling water over it ( 1 C pulp to 1 C water ) . Let it soak for 5 to 10 minutes and strain through cheese cloth. Repeat and combine extracts. The first time will give you something approximating coconut cream, the second more like coconut milk. I find adding the two todether is right for my taste, YMMV.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: May 17, 2012

Fantastic! Served with grilled tilapia w/mango salsa from this site & it was excellent! :)

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Reviewer:

Jenbolt75

Reviewed: May 17, 2012

Awesome rice. Easy recipe to follow, turns out perfect every time. Very delicious!

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Reviewer:

PikasWay

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: May 16, 2012

For those of you who get brown or burned bottoms: your heat is too high. I have a gast stove, and even on its lowest flame rice will burn. I have to take a burner stand from an unused burner and put it on TOP of the burner I'm using, to keep it to a low low simmer. Be careful though not to overturn the pot! My rice turns out perfectly. One word of caution regarding Chef Joy's finger method of measuring liquids for rice: that method can only work on the same size saucepan that she's using-which she doesn't mention. If you use a larger or smaller size, the water level will obviously change.

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Reviewer:

Catrina C

Reviewed: May 16, 2012

This came out really good! I had some toasted bits on the bottom of my pan but the rice didn't burn, which is a good thing! I added a pinch more sugar at the end but otherwise didn't change the recipe.

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Reviewer:

Kristen DuFrain

Cooking Level: Expert

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

Reviewed: May 14, 2012

This was simple to make. Had to add another 1/4 cup of water, but easy to make. I loved it, the kids love it. this will be a regular for me. gonna add a little lime zest next time and maybe just a pinch more sugar. good recipe.

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Reviewer:

canIgrillit

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: May 11, 2012

Best rice EVER!! I used my rice cooker and did 4 cups of jasmine rice with 2 cans of coconut milk and 2-1/2 cups water (per rice cooker directions = 1-1/2 cups of liquid per 1 cup of rice). Perfect! Honestly it was the best rice I've ever had. I didn't add anything else except for the rice, water, and coconut milk (full fat) . Sugar & salt are not needed. Can't believe it has any negative reviews...I'd give it a 10 if I could. My whole family was impressed so this will be a regular for us!

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