CINNAMON RICE
Simple, yet easy rice recipe. My family doesn't like plain rice, so we had to come up with something different.
Provided by Dave
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar, sprinkle over rice to serve.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 49.9 g, Cholesterol 0.2 mg, Fat 2.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 28.2 mg, Sugar 8.1 g
CINNAMON-SPICED RICE
Categories Garlic Onion Rice Side Vegetarian Quick & Easy Cinnamon Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
- Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
SPICED RICE
For the perfect side to a knockout curry supper, try this nutty aromatic rice dish
Provided by John Torode
Categories Dinner, Side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
- Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.
Nutrition Facts : Calories 472 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.58 milligram of sodium
SPICED RICE WITH NECTARINES
Provided by Food Network Kitchen
Categories side-dish
Time 8m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Cut 2 nectarines into wedges and toss with olive oil and a big pinch each of cumin, cinnamon, cayenne and salt. Grill until marked, 2 to 3 minutes per side. Chop and toss with 3 cups cooked rice, the juice of 1/2 lemon, a splash of olive oil, a pinch each of cumin and cinnamon, and 1/4 cup each sliced almonds and chopped dill.
CINNAMON CURRY RICE
Steps:
- In a small bowl, mix sauce ingredients together.
- Put the cinnamon sticks and the water in a pot and bring to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room temperature before stir-frying.)
- Heat a wok or large skillet. Add the oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.
CINNAMON BASMATI RICE WITH GOLDEN RAISINS
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
- Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
- Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
- Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.
CINNAMON BASMATI RICE
Ahhh! Basmati Rice! A staple in Indian cuisine. I love this version with my Roasted Chicken with Curry Leaves and Spices topped with my Curried Béchamel.
Provided by Love6381
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in saucepan. Slowly add rice then cinnamon, cloves and cumin.
- Cover and reduce to simmer. Cook until rice is tender and water is absorbed, about 10- 15 minutes.
- Remove from heat. Fluff with a fork and serve.
Nutrition Facts : Calories 114.7, Fat 0.9, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 23.9, Fiber 1.1, Sugar 0.3, Protein 2.5
SPICED RICE
Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender. , Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through.
Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
SPICED RICE PILAF
Fragrant with spices of the Middle East. This would go great with not only Middle Eastern food, but Indian food as well. You can find rose water (an optional ingredient) in Indian/Pakistani grocers, as well as some pharmacies.
Provided by PalatablePastime
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
- Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
- Remove from heat and allow to sit for 5-10 minutes undisturbed.
- Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
SPICED COCONUT RICE
A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.
Provided by Kari
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
- Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g
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