A lovely alternative to plain rice, this rice is jazzed up with garlic, spring onion and mushrooms and is cooked in chicken stock.
Something else. This is really, really good. But I have one suggestion that will improve it a great deal. I never cook white rice, so I can't speak knowledgeably about it. But, if you use BROWN rice, try soaking the rice in water for about 20 minutes before cooking (be sure to drain it), then cook the rice in plain water with just a little oil or butter and NO salt (or chicken stock with NO SALT CONTENT). The rice will cook faster and turn out MUCH softer and plumper with presoaking and without the salt. To get that chicken stock flavour, you can add chicken bouillon after the rice is cooked. Brown rice cooked in a salty liquid just doesn't ever get really done. - 29 Sep 2008
This is a yummy recipe.. turns out great everytime... i use my rice cooker to cook this and i find that the stock - rice ratio should be 1:1, especially if using white rice (i use basmati). I have cooked this several times when i have had unexpected guests and it turns out great... - 29 Sep 2008
This rice was really good - I served it for company and it was real easy to make and much better than plain rice. If you use long-grain rice, it is only 1 cup rice to 2 cups stock. - 29 Sep 2008