Cinnamon-Spiced Rice
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 medium
Onion (chopped)3 tsp
Cumin Seed2 tbsps
Olive Oil1.5 cups
White Rice (long-grain)2.25 cups
Chicken Broth (reduced-sodium)3 tsp
Sugar3 tsp
Black Pepper1 tsp
SaltDirections:
1
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
2
Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes
3
Stir in broth, sugar, pepper, and salt and bring to a boil
4
Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes
5
Remove from heat and let stand, covered, 10 minutes
6
Fluff rice with a fork and discard cinnamon stick if desired
7
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
8
Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes
9
Stir in broth, sugar, pepper, and salt and bring to a boil
10
Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes
11
Remove from heat and let stand, covered, 10 minutes
12
Fluff rice with a fork and discard cinnamon stick if desired