Reviewed: Mar. 11, 2012

I make recipes from All Recipes almost every week and this is the first one I've commented on. This rice is amazing! I added the suggestions of others - adding a little chopped spinach and garlic. I give it 10 stars!

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Brgunda

Reviewed: Nov. 17, 2011

I loved this. I was very skeptical when I read the recipe however, it was way beyond my expectations!!! Excellent!

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harrama1

Home Town: Avon Park, Florida, USA

Reviewed: Jun. 25, 2011

It was interesting, we ate it, but I don't think this will get put into my recipe rotation.

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

Reviewed: Apr. 17, 2011

Really thought this was a good and different way to make rice. Everyone ate it up! Will make again.

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katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 11, 2011

SUPER delicious & simple. I served this with Greek chicken and thought it was just so good. I'm Ukrainian/German and we eat A LOT of things cooked with browned butter so this was right up my alley. LOVED IT!!!

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INDEPENDENTHONEY

Reviewed: Oct. 23, 2010

I used mexican long grain rice. It was delicious!

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momochoo

Cooking Level: Intermediate

Reviewed: Aug. 26, 2010

Very easy and a dish even my 2 and 4 year olds enjoyed. I didn't cook the butter quite as long as instructed because I wasn't sure if the kids would like that as much. I will try that next time.

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stephbeaulieu

Reviewed: Jul. 18, 2010

I had such high hopes for this dish. Only thing I can think of that went wrong was that I burnt the butter in a non stick pan. By the time it got to the beautiful chocolate color, evidently it charred the bottom of the pan, because when I poured it onto the rice, I had these horrible black flakes. The rice tasted greasy and plastic. I won't try it again, even with a different pan, since the greasy taste was also offensive.

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lsmoore

Cooking Level: Expert

Living In: Pawleys Island, South Carolina, USA

Reviewed: Jun. 12, 2010

My husband thought that this was a nice variation of traditional white rice. I actually used instant rice, because that's all i had and it turned out just fine. I tried substituting margarine, but i guess it doesn't burn like butter does. It was still good--i love a little rice with my butter. I would imagine this tastes like burned butter, so if that sounds gross, i wouldn't make it.

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: May 31, 2010

I followed the receipe exactly, and this rice was bland. Definitely not worth all the fat that comes from the butter. I ended up putting some buillon on it for flavor.

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