4 Reviews

The only change I made was a minor one - using chicken flavoured vegetable stock as I am a vegetarian. Every Monday I cook a rice dish and I can see this one becoming a favourite especially when zucchini are plentiful. It is a very buttery dish and the taste reflects this. A few extra herbs would not do any harm as it is a quite mild dish. Parmesan or some kind of tasty or sharp cheese is needed to provide a little contrast. I liked the crunchy rice touch and my toddler loved the carrots and the crunchy rice as well. It is a very more-ish dish and it goes down very easily.

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Missy Wombat January 20, 2003

This turned out perfectly the very first time I made it. The textures are perfect, and it's quite easy over all. Definitely a favorite.

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SoupFreak March 08, 2012

This was so delicious and I loved all the different textures! Because I had a pot of leftover veg rice on hand, I started from Step 5 - melted butter in a pot, pressed the cooked rice down, etc. When done, there was a gorgeous crispy buttery crust of rice at the bottom of the pot. Yummy comfort food!

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Piixsaar March 13, 2010

If you're looking for a rice dish that is different and delicious, this is the one! I made it just as described in the recipe except I used 1 can of chicken broth which is slightly less than 2 cups. I did not find this bland at all, but I did use a large amount of freshly ground black pepper. Loved the crunchy bottom!

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Ginny Sue August 13, 2006
Crunchy Buttered Rice with Carrots and Parmesan Zucchini