The kitchen smelt great when this rice was cooking. I made it for lunch this afternoon and we enjoyed it to the fullest with Palak raita(spinach curd) which is recipe number 24973. Together, these made for a complete meal and I thoroughly relished every morsel of it:) My mom loved it as well, thanks, Karen!!
Fairly good mildly spiced rice. I liked the addition of the sliced green onions. My husband and I preferred this rice with a topping of vegetable curry.
Karen....Thanks so much for sharing. This rice was wonderful. I'm not a big rice eater, but this is changing my mind I will most certainly make this often. Made this step-by-step according to your directions. Deeeeelicious. Thanks again Karen.
Quick, simple and great flavors! AND it can easily be made in my rice cooker! I did up to step 3 on the stovetop, and then tossed it in the cooker, added water and hit "cook". I love long grain rices, but I had some plain white rice to use up. I thought the plain white rice worked quite well
I did the first part in my rice cooker as it warmed up and then pressed "cook" on the rice cooker once I added the water. I only had crushed red pepper flakes, so I used a mortar and pestle to make then ground.
Wonderful! I made to use with Philippine Mung Beans in Coconut Milk This will be my go-to rice to use with curry and other Indian and Thai recipes. I made in my rice cooker after sauteing the green onions and garlic in the butter. Thanks for posting.
I added frozen peas! Yum Yum Yum..
A great rice side dish! I made with #231799 & it was just excellant. I did a couple of things different: I used chicken stock instead of water, I cooked everything in my rice cooker, & I used 1 tsp of tumeric to give it a saffron-yellow color. A perfect way to round out the meal. Thank you!
There was so much going on in my bowl I could'nt seperate the flavours but dinner was amazing so I loved it.. obviously. And my daughter ate some so I guess we have another hit TY Karen
have made this twice now, and absolutely love it. Just enough to pizzazz to make it more interesting than plain white rice, but not so much that it distracts from the other dishes. Actually did this recipe with brown rice the 2nd time, still good.