Reviewed: Dec. 19, 2004

This smelled SO good while it was cooking! My boyfriend came home, and almost ruined it by lifting the lid. I caught him in time! A fantastic, spicy rice!

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

Reviewed: Dec. 11, 2004

I've been searching for a great curry recipe and this is definately a keeper! It tasted wonderful. I did use chicken broth instead of veggie and I needed to add an extra cup of water in order for the rice to cook through. I will be making this again.

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9 users found this review helpful

Reviewer:

sdrronzio

Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

Reviewed: Nov. 5, 2004

I've made this a couple of times. The first time I thought it was a little salty, so I omit the bouillon and use a homemade broth. Its very good with chicken and onions too.

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1 user found this review helpful

Reviewer:

KARRIE73

Reviewed: Oct. 24, 2004

The smell was a bit much for me, but my father had woken from a deep sleep absolutely loving the smell, reminding him of his grandma's Armenian cooking. It was a nice recipe to try, but I won't make it again unless my father's bagging will make me give in.

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Reviewer:

family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

Reviewed: Oct. 19, 2004

This rice tasted pretty good, but the mix of curry powder and soy sauce didn't make for a very appealing color. I would recommend omitting the soy sauce and adding some turmeric and/or saffron for a really "curry" color. Also mix in some chopped onion and peas for both flavor and color.

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51 users found this review helpful

Reviewer:

IBNSHISHA

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

Living In: Tsu, Mie, Japan

Reviewed: Sep. 17, 2004

This rice ROCKS!!! I had to add a little extra vegetable broth. I will be making this again and again. Thanks for a great recipe Isaac!

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6 users found this review helpful

Reviewer:

Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

Reviewed: Mar. 11, 2004

Tasted great!! I added a bit of ginger as well.

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2 users found this review helpful

Reviewer:

JODILEE123

Reviewed: Feb. 10, 2004

This rice dish is wonderful, aromatic and full bodied flavored. One of my children does not like very spicey food, so I did cut back on the chili pepper. I also used chichen broth instead of water. I will make this over and over, especially with chicken.

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Reviewer:

box7cubs

Reviewed: Feb. 8, 2004

I added a small yellow onion to the mix before the garlic. I thought the spice blend was good, but found it sufficent enough to flavor 2 cups of rice for my personal taste.

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Reviewer:

CABENDIC

Reviewed: Dec. 22, 2003

This recipe was really nice...I left off a star because I thought the process to make the rice caused it to be a bit goo-ey. I would suggest parboiling the rice in plain water until the water boils whilst preparing the seasonings separately, then add fresh water to the seasonings, drain water from rice and then add it to seasoned water when it comes to a boil.

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1 user found this review helpful