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This has got to be one of the best rice dishes I've had! Wonderfully spicy!! The seasoning mix smelled a bit like something you'd put in chili, and then I saw the ginger and thought it might not go together, but I sure was wrong. I used brown rice and skipped the celery (added a little more onion) and raisins. Your description of this dish is just perfect, Sharon. Thanks for a definite "keeper" recipe!

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yogi February 12, 2003

prudhomme knows his spices! this is delicious! i omitted the raisins, not a favorite with the family, and added an extra onion. very tasty

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chia February 15, 2003

This rice had a wonderful flavor but it was very spicy. I was the only one who ate it but everyone else agreed it would be good with a little less spice. I did omit the raisins & celery from the rice & I halved the recipe. I am going to try making again using less spice & see how my family likes it.

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Nasseh May 31, 2008

What a kaleidoscope of flavors!!! Need I say more....OK it doesn't look pretty. But it is packed full of flavor. This is one of those dishes that you really get to prepare. It is a joy. Thanks for posting. :)

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teresas May 23, 2008

It may be partially because we had this with really spicy Cajun baked shrimp, but this tasted a little more sweet than spicy to me. I think the raisins and softened onions have a lot to do with that. I, like yogi, used brown rice, which worked just fine- just a slightly longer cooking time (ours takes about 30 min). Followed the recipe exactly excepting a few substitutions- I halved the recipe used basil vinegar instead of the the rice wine (its very mild) and used a baby bella instead of a portabello. It was a really nice flavor combo- I very much liked the spice blend. I am thinking I might mix some up for other Cajun dishes. The mace was a really great touch. Overall, a nice recipe!

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Roosie November 22, 2004
Spicy Black Rice