I took bluemoon's suggestion and used chicken broth also. I left out the celery, because I forgot to get some, but added a bit of celery seed. We loved the texture, as it was creamy like risotto. Had just the right amount of garlic for us. Made for Fall 2011 PAC game.
I selected this to make for the One-Two-Three-Hit Wonders 2006 game. At the time, it had one three star recipe; but, by the time I came to make it, it had been reviewed a second time – and again given a three star rating, so I saw making this as a tiny bit of a challenge! However, that said – as a great tamperer with recipes: one who rarely makes them exactly as published – I don’t really think that the changes I made are vastly different from those I would have made anyway. The two previous reviewers commented that the recipe needed more flavour. One obvious change which I made was to cook the rice in chicken stock rather than water. I used a homemade chicken stock. And I upped the garlic to 8 cloves (which I minced). This was after all a Garlicky Rice recipe! And I added a cup of sliced mushrooms. Always yummy and they team so well with tomatoes. I considered adding thyme or basil but decided against it as I wasn’t at all sure how either would be with the sesame oil and the soy sauce, both of which added a distinctive flavour to this rice which we enjoyed as part of an easy-to-prepare Sunday night meal.
I agree that this needs more flavor. It seemed a bit bland for us. Great idea, but it needs to be worked on as this does not stand alone well.
I'm not so sure about this recipe. I think it could use more flavor, but I don't know what..garlic, maybe? .As far as the texture, mine turned out mushy. I'm sure that's just a personal issue,though, one I've already seeked advise for!!