I used a few additional spices and all chicken broth instead of beef, so this review is based solely on the cook method - the flavor was really nice. I cooked this as per instructions, and after nearly an hour and a half, I'd had to add extra water 2-3 times and my rice was STILL crunchy. We ate all the rest of our dinner and waited for rice... and waited... and waited... I finally pulled it out anyways and just covered it immediately, hoping the steam would soften it up a bit more. We ate it the next day. It was edible, but still a bit on the crunchy side. I've cooked brown rice many times before, so I KNOW it can get softer than that! Bottom line - I can make rice that tastes identical in a pot on the stove (the baking didn't really do anything magical to the flavor of brown rice for us), in about half the time, and KNOW it will be done with the rest of my dinner. Sorry, I won't make it this way again.
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I used a few additional spices and all chicken broth instead of beef, so this review is based...