"This is very..very good! I modified this recipe by 1.) browning the butter, 2.) adding 1/2 teaspoonful of cayenne pepper, IN ADDITION to the recommended 1/4 teaspoonful of chili powder (I did not have pequen chili pepper, just the Mccormick brand),3.) using Saigon cinnamon instead of Mexican canela, 4.) using Chicago Metallic 9 x 9 brownie pan ins"

"This was heavenly, and I did not even have long grain rice (just ordinary rice from the asian market). Instead of cooking the rice in a saucepan I actually let the rice cook in the broth and salt in a rice cooker (after cooking the grains in butter as described in the recipe). That saved me time from stirring the rice - still came out perfect! I a""

"I was disappointed. I had never tried Rachael's recipes- so this was my first. I should have suspected that without any kind of milk or cream that this would not come up creamy. It would be easy to thicken the sauce with more flour or cornstarch but that would not have changed the fact that this lacked overall flavor. This clearly needed more seas""