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
CREAMY CINNAMON RICE PUDDING
If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!
Provided by TINYCHEF
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
- In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
- Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 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.
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 RICE PUDDING
creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.
Provided by deborah.junger
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and a pinch of salt.
- add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
- in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
- on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
- add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
- in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
- remove pot from heat and remove cinnamon sticks.
- add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
- Fold in raisins (if desired) and butter.
- pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
- you can serve chilled or warm what ever your desire.
RICE WITH RAISINS AND CINNAMON
Steps:
- Melt butter in a small saucepan.
- Add onions and garlic. Cook, stirring, until wilted. Do not brown. Add raisins, rice and almonds and stir. 2.Add broth, cinnamon, salt and pepper. Bring to a boil, stirring, and cover. Simmer 17 minutes or until rice is tender and liquid is absorbed.
- Remove cinnamon stick and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 7 grams, TransFat 0 grams
VANILLA & CINNAMON BREAKFAST RICE
Fancy a change from porridge? This healthy rice-based vanilla and cinnamon breakfast is topped with apricots and walnuts, and will fill you up for the morning
Provided by Sara Buenfeld
Categories Breakfast
Time 45m
Number Of Ingredients 8
Steps:
- Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn't boil dry towards the end of its cooking time.
- Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.
- Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you've prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.
Nutrition Facts : Calories 378 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
CINNAMON CURRY RICE
Provided by Nina Simonds
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a saucepan, bring the cinnamon and water to a boil. Simmer, partly covered, until the liquid is reduced to 1 cup, about 30 minutes. Strain the cinnamon, and reserve the liquid.
- In a heavy casserole or Dutch oven, heat 2 tablespoons of oil until hot, add the curry powder and the onion, and cook over medium heat for about 1 minute. Add the flour, and cook for another minute, stirring constantly. Add the chicken broth, heat until boiling, and add the carrot, apple and potatoes. Partly cover, and simmer over low heat for 30 minutes.
- Heat a wok or a saute pan, add the remaining oil, and heat until hot. Add the garlic and pork, and cook over high heat, stirring until pork changes color. Remove garlic and pork with a slotted spoon.
- When the vegetables are tender, add the pork and cinnamon liquid. Turn up the heat, and cook for 20 minutes. Add salt and pepper, and serve over hot rice.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 9 grams
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.
MEXICAN CINNAMON RICE
Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.
Provided by PaulaG
Categories Brown Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse rice well under running water; drain.
- Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
- Stir in remaining ingredients, reserving the cilantro.
- Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
- Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
- Stir in cilantro and serve.
Nutrition Facts : Calories 209.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 3, Sodium 169, Carbohydrate 38.4, Fiber 2.5, Sugar 10.5, Protein 5.7
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- Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat. Add slivered almonds; cook 2-3 minutes or until almonds are browned and caramelized. Remove from pan, set aside.
- Melt additional 1 tablespoon Cinnamon Sugar Butter Spread in same pan over medium heat; add onion and garlic. Cook until softened. Add rice; continue cooking, stir constantly, 2-3 minutes or until lightly browned. Add chicken broth and raisins; cook, stirring occasionally, until mixture comes to a boil. Cover; reduce heat to a simmer. Cook 15-30 minutes or until rice is puffed and all liquid has been absorbed. Fluff lightly with a fork; stir in remaining 1 tablespoon Cinnamon Sugar Butter Spread.
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