Reviewer:

luv2bake

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Dec. 16, 2011

A tasty quick dish with easy ingredients. I read the other reviews and used a whole can of coconut milk (didn't want to waste the other half) and about half a cup of water, plus I added a few cloves of garlic, a couple of pinches of brown sugar, pepper, salt, cinnamon, and onion powder (didn't have any shallots or onions, actually. I know, lame!) Made this before midnight after a long day and it was filling.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Natalia

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 12, 2011

This recipe probably is very bland when made exactly as stated,but if you think of it as a base recipe and adjust to your spice preferences, it's a great start. I added chopped garlic, tumeric for color (because I don't like grey food) and ground chilli for spice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

NSTARK

Cooking Level: Intermediate

Reviewed: Aug. 24, 2011

I made a few changes - I used all coconut milk instead of water, which made the rice very creamy; substituted onion for the shallot b/c I didn't have one on hand; and added salt for a little more flavor. Overall, it is very good and I make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 12, 2011

I had kidney beans and I used chicken stock instead of plain water. Double the onions if you don't have shallots and I added an equal amount of celery hearts diced. I like a well seasoned dish so I added kosher salt, a palmful of sugar,and a scattering of rosemary and oregano. My folks mowed this down- I am still staring with utter shock at the empty pot.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

earthmotherfromnj

Cooking Level: Expert

Home Town: Piscataway, New Jersey, USA

Living In: Brooklyn, New York, USA

Reviewed: Aug. 10, 2011

I'm not sure what the original recipe tastes like because I took liberty with it based on the reviews and on my own creativity. The version I came up with was awesome though! I made the following modifications: I doubled the recipe for a dinner party; in place of the butter I used 1 T of stick margarine and 1 T virgin coconut oil (it is a coconut dish after all) In place of the shallot (just didn't have one) I used a small onion, also a tsp of minced garlic (the refrigerated kind in a jar) I used plain old long grain rice--I'm sure Jasmine would be awesome, just didn't have any Used the whole can of coconut milk Used two cups of chicken broth in place of the water (freshly made) I was generous with the nutmeg--two full pinches and probably 1 1/2 more or so Then I also threw in about a T of brown sugar, and additional T of coconut oil, a handful of shredded sweetened coconut and a pinch or two of sea salt Then, I used only one can of black beans and that seemed plenty for me, but more would be fine too Could have used a bit more salt, but not much.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

thehalfbakedprincess

Reviewed: Jul. 31, 2011

I am a fan of good, white rice. Others may consider this bland, but I would say "subtle flavors". Very, very pleasant dish! Next time I might double the scallions, though.

Was this review helpful? [ YES ]
3 users found this review helpful