By Ang11002 on January 24, 2005
Photo by PaulaG
Photo by PaulaG
"A Justin Wilson recipe. You gon' like dis one I gaurantee! Put here for safekeeping! **Edited after PaulaG's review to add cheese AFTER rice has cooked instead of mixing it in with uncooked rice**"
Serving Size: 1 (122 g)
Servings Per Recipe: 4
"Lots of flavor! I sauteed 1 cup diced onion instead of using onion powder, doubled the garlic & dill to this and then added 2 Tbs Parmesan & 2 Tbs cream cheese along with the 1/2 C grated cheddar at the end. I used jasmine rice (which cooked much faster) because that's what I had on hand and it turned out wonderfully. I omitted the salt because the cheeses I used had more than enough. We will definitely be adding this one to the regular rotation."
"How wonderful! I only used 1 1/2 cups rice, and wanted to make it without oil, so I brought 4 cups of water to a boil in my pan, then added all the seasonings and the rice. I did sub black pepper for the cayenne so the kiddos would eat it. I cooked it, covered over low heat for 20 minutes, then stirred in about 3 tablespoons each of fat free parmesan and sharp cheddar cheese. I could have easily eaten every grain without sharing with my family! This rice was so perfectly seasoned and so delicous! A real winner! Thanks for posting!"
"We abslolutely love this rice...goes great with any grilled meat. Versatile, flavorful and absolutely delicious!"
"It was very good. I've been looking for a simple tasty rice recipe. I think I found it! I used parmesan reggiano and next time I'm only going to use 1/4 tsp cayenne, because it had a little too much kick for my taste -- my 2 year old and husband thought it was great as is."
"I halved this recipe for just 2 of us & served it w/marinated & oven-baked chicken wings. The recipe did not suggest a cheese to use & this was not mentioned in other reviews, so I used Parmesan. The dish is full of flavor, but was a bit dry (prob my doing). I creamed it up a bit by adding 2 tbsp of cream cheese & it was perfect for us! Pls see my rating system - a very worthy 4*. This will be repeated & thx for sharing this recipe w/us."
"made this last night after reading a post by Che~Sara. I didnt have dill, but it still turned out great. I used your "third knuckle from the sun" technique, but after ten minutes it was sticking. I used basmati rice and found I needed 4 cups of water. This recipe makes ALOT of rice, but it tastes great."
"YUM!!!!!!!!!! This rice was sooooooooo good! My dh isn't too much into rice and this he had seconds of. I cooked as directed but in the rice cooker. I really liked the addition of olive oil because it did keep it from boiling over which made cleanup easier. I will make this again. Thanks!"
"Paula G must have read this wrong because the cheese isnt added til after the rice is cooked"
"This is a well seasoned rice dish. The cayenne provides a nice kick that compliments fish very well. I served this with Baked Parmesan Fish recipe #151785 and Fancy Green Beans recipe #136096. The only thing I changed was to wait until the rice was cooked before adding the cheese. I'm not sure how it would have worked cooking the cheese with the rice. "