Reviewed: Apr. 20, 2011

I was weary because of the mixed reviews, but I'm afraid I must side with those who said this was an odd dish. I had cut back on the sugar as others suggested, but it was still a dish confused between a veggie side and a dessert. Carrots and onion do not go well with sugar and cream. IF I make this again, I will skip the sugar completely, add more carrots, use chicken stock instead of water and turn it into a savory side.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Sep. 1, 2010

ohh this rice is delicious! nice and sweet. my gf loved it with some fried chicken strips that i made very good

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1 user found this review helpful

Reviewer:

night-kid

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Jan. 8, 2010

Make no mistake, this is rice pudding with carrots in it. The taste was fine actually, but as several other reviewers commented, the result was very "weird". The name is very misleading. This recipe is much more about the rice than the carrots. I'm not sure whether to eat this as a dessert or as a side dish. I am really surprised that this recipe still has such high ratings. If you make this recipe, consider it a variation of rice pudding with carrots and onion added as opposed to the more traditional raisins.

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Reviewer:

AndreaInTheKitchen

Reviewed: Oct. 8, 2008

Like another reviewer, my husband and I found this "weird." Not bad weird though, but even while we were eating it, we weren't sure about this one. I did make minor changes to cut fat. I used milk and only about 6 T of butter... but I am just not sure we like this much sweet with our rice and veggies. We have both decided to try it again tomorrow (LOTS of leftovers) and decide if we want to make it again in the future.

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Reviewer:

rosyshell

Reviewed: Mar. 26, 2008

Yuck! This should have more carrots and onions, less rice and no sugar! I only added a 1/4 cup (sugar) like the other comments said and it was way overpowering.

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2 users found this review helpful

Reviewer:

girlnamedtom

Cooking Level: Intermediate

Reviewed: Aug. 16, 2007

Very tasty, but next time I'd cut back on the 1/2 cup of sugar. Maybe 1/4 cup? Others may like it that sweet (my husband does), but I think it needs a little less. Thanks for the great recipe, though!

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Reviewer:

thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

Reviewed: Nov. 11, 2004

Yummy...great comfort food! For a healthier version, I cut way back on the sugar and butter and replaced the half and half with soy milk. Oh, I also used long grain brown rice, instead of white. It was still delicious!

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9 users found this review helpful