36 Reviews of Perfect Rice Everytime

From: Kim D.

On Feb 4, 2004

Great rice recipe! I only made two small changes to the recipe. First, I used about a tablespoon of dried onion flakes instead of the minced onion (because of the picky kids and I thought they would be harder to see). Second, I used beef broth instead of the chicken because I was serving the rice with beef. The rice turned out perfect, just as Mean had said. I didn't have an oven-safe saucepan with lid, so I pre-heated the oven with a corningware dish, and made the rice on the stove with the saucepan. Then, I transfered the rice to the corningware dish when going into the oven. It worked fine, but I'm now in search of new oven-safe cookware! Thanks for a great recipe Mean Chef!

From: debbillem

On Feb 10, 2003

WOW! Very easy and wonderful. I used beef broth as family doesn't like chicken.

From: Sherri35

On Jul 8, 2005

This is so delicious and came out perfectly just like the title states. I did use less pepper and omitted the 1/2 tsp. of salt because there is plenty of salt in the store-bought chicken broth that I used. I will be using this recipe often.

From: PaulaG

On Sep 5, 2006

Who would have thought? Cooking rice in the oven. It is perfect! I used long grain rice and in place of the onions, I snipped some fresh chives and added to the rice before baking. Definately a winning recipe.

From: Pianolady

On Dec 6, 2004

We just loved this rice!! I would concur with some of the others in that I would add about 1/2 as much pepper next time — but that is for my taste only. My hubby loved it exactly as it was. I made it in a tall, square Le Creuset pan and it worked just perfectly both on top of the stove and in the oven. The rice came out absolutely perfect, and stayed warm for quite some time. We used this rice along with Honey Pecan Chicken Cutlets by Mirj, and it was fantastic. This will be our standard recipe for rice from now on. I can't thank you enough for this wonderful recipe, Mean!! Dianne

From: Kookaburra

On Feb 7, 2004

Thanks Mean Chef. I liked that I was able to cook the rice and my meat in the oven at the same time. Your recipe made well cooked, tasty rice. I will use this as my 'standard' rice recipe from now on. The recipe made enough for 4 portions - next time I'll double it and freeze the extra quantities. I chopped an onion finely in the food processor, cooked it in 25g butter and used 2 cups of stock. I omitted the salt(the stock was salty enough) and added only 1/4 tsp of pepper and would reduce the pepper further next time. Because my frypan has a vent in the lid, I covered the pan with foil, then added the lid, before putting it in the oven at 200C. Thanks for posting this.

From: Across the Ocean

On May 24, 2005

From: Tara

On Apr 30, 2003

This is the only rice I have ever made that wasnt starch, mushy or hard, even instant never worked. It was perfect! It dried perfectly with no buring, perfect texture and great flavour. Had it with stir fry. Thank you so much for finally helping me make rice that I didnt have to boil in a bag.

From: Jarod Engmar

On Oct 24, 2003

This is a great recipe. I make this all the time and as suggested put in some golden raisins. Also great, mixed in right before serving, are toasted almond slivers. Thanks MEAN CHEF!

From: Sackville

On Jan 21, 2004

I can't disagree with the title --it is simply perfect rice. I got three good sized portions from this. Thanks!