Mexican Cinnamon Rice Recipes

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EASY MEXICAN HORCHATA- CINNAMON RICE DRINK



Easy Mexican Horchata- Cinnamon Rice Drink image

There is nothing better in the summer to get a refreshing drink. Make this easy Mexican Horchata or cinnamon rice drink and serve it with spicy meals. This recipe is also dairy-free and nut-free.

Provided by The Bossy Kitchen

Categories     Beverages

Time 10m

Number Of Ingredients 5

6 cups unsweetened rice milk
1/2 cup sugar
1 1/2 teaspoon ground cinnamon
1 vanilla bean or vanilla extract
4 cinnamon sticks for garnish

Steps:

  • Place the rice milk, sugar, and ground cinnamon into a blender.
  • If you use a vanilla bean, cut it half lengthwise and scrape the seeds into the mix. Otherwise, if you use vanilla extract, add it to the milk.
  • Blend until the sugar is dissolved.
  • Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring.

Nutrition Facts : Calories 275 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 141 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CINNAMON RICE



Cinnamon Rice image

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

1 cup uncooked rice
2 cups water
2 tablespoons nonfat milk
5 tablespoons raisins
2 teaspoons margarine
½ teaspoon ground cinnamon
1 teaspoon sugar

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

HORCHATA (CINNAMON RICE MILK)



Horchata (Cinnamon Rice Milk) image

Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!

Provided by IVYP

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h50m

Yield 8

Number Of Ingredients 5

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla
½ cup white sugar

Steps:

  • In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
  • After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
  • Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 31.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.7 g, Sodium 8.3 mg, Sugar 12.6 g

MEXICAN RICE



Mexican Rice image

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Provided by Pot Scrubber

Categories     Long Grain Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Steps:

  • Adjust rack to middle position and preheat oven to 350.
  • Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  • Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  • Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  • Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  • Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
  • Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
  • Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
  • You'll love this rice! Money back guarantee.

MEXICAN CINNAMON RICE



Mexican Cinnamon Rice image

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

1/2 cup onion, chopped
1 -2 garlic clove, minced
1 tablespoon margarine or 1 tablespoon butter
1 cup brown basmati rice
1/2 cup currants or 1/2 cup raisins
2 1/2 cups chicken stock or 2 1/2 cups broth
2 teaspoons ground cinnamon
1 -2 tablespoon fresh cilantro, chopped

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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