Reviewed: May 8, 2011

I just found this and love it! I more mango juice then orange. I think I will like it better as it cools down.

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Reviewed: Jan. 16, 2011

Unfortunately this rice will not be a keeper. Infact, this was last time using instant rice. The long grain enriched kind just taste *so* much better! The mandarins were tasty but the rice was awful.

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Reviewer:

Nicole & Ray

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: May 25, 2010

A little too tangy and sweet but with some adjustments this could be a hit... I made it according to the recipe except for substituting regular brown rice and omitting the butter. Next time I will reduce the OJ to 3/4C and add some garlic and chives to make it more savory. I will also omit mixing in the mandarins and just top the rice with 1/3 of the mandarins. Best served with something simple like grilled chicken so there's not a lot of sauce or clash in flavors with the rice.

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Reviewer:

hkgirl

Cooking Level: Intermediate

Reviewed: Apr. 26, 2009

I made as directed and served with boneless porkchops / sprinkled with hot pepper flakes. will make again

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Reviewer:

sewer50

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

Reviewed: Jul. 20, 2007

This dish was not to my taste. I prefer orange flavor in sweet dishes, not in savory ones.

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Reviewer:

richneckyogi

Reviewed: Jul. 1, 2007

This was fantastic we had it with the tropical pork chops and everyone loved it.

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Reviewer:

kbear847

Reviewed: Apr. 15, 2007

I loved this rice!! I used 1c. jasmine rice and decreased the oj to 1c and added 3/4c ch. broth w/ the zest. Covered and simmered 15 min. Folded in the manderins then sprinkled toasted slivered almonds and sliced green onions on top. Fantastic. Thank you so much!!

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Reviewer:

squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

Reviewed: Mar. 31, 2007

What a great and easy recipe. I used the liquid from the mandarin oranges to make up some of the liquid. And I added a little dried parsley for color before serving. Very nice dish. Thanks. I served it with Rosemary Chicken with Orange Maple Glaze from this site.

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Reviewer:

SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

Reviewed: May 12, 2006

This was a nice change for a side dish. It was good served with chicken.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Dec. 31, 2005

The ingredients of this recipe sounded so good, I had to try it. Unfortunately, both my husband and I have problems with orange juice souring on our stomachs. This did, too. It was very tasty, and I love mandarins. It's just that darn old orange juice! I might try it without the orange juice, and just adding the mandarins and some almonds. For those of you that can handle the juice, go for it!

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