I made this with long grain white rice and it turned out well. However, I did note the comment from Leela, so opted to pour boiling water over the rice and microwave it for 5 minutes at 70% power. It still retained its shape for the finished product. Also, I used canned tomatoes. I measured 1/2 cup, which was a half can. After sautéing the tomato and spice mixture as directed, it seemed particularly dry. So I added the rest of the can. It still seemed to be a dry combination after I layered it, so I poured 1/3 can of water over the mixture before baking. It turned out wonderfully. However, mine did not have the pretty yellow color that the author's does.