Rice And Cinnamon Cooler Recipes

CINNAMON BASMATI RICE WITH GOLDEN RAISINS

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 RICE

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.

CINNAMON-SPICED RICE

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 COOLER

Steps:

• Combine bourbon, cinnamon apple spice tea, maple syrup, and lemon juice in a cocktail shaker and fill with ice. Shake briefly to chill, about 5 seconds. Strain into ice-filled highball glass. Top with sparkling water and garnish with apple slice.

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 CURRY RICE

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.

ALMOND & CINNAMON RICE

Steps:

• Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
• When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

RICE COOLER DRINK MEXICAN STYLE - HORCHATA

Steps:

• Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
• Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
• Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
• Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
• FOR FLAVOR VARIATIONS:
• CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
• CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
• STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
• CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.

RICE-AND-CINNAMON COOLER

Steps:

• Break one cinnamon stick into small pieces. Cook in a small skillet over high heat 6 minutes or until lightly browned.
• Process cinnamon pieces, rice milk and 3 cups milk, in batches, in a blender or food processor until smooth. Pour mixture through a fine wire-mesh strainer into a saucepan, discarding cinnamon pieces.
• Stir in sugar and cook over low heat, stirring occasionally, 5 minutes or until sugar dissolves. Chill 2 to 4 hours. Serve over crushed ice with cinnamon sticks, if desired.