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Cinnamon Spiced Rice

Cinnamon Spiced Rice the perfect side dish

I don’t know if I’ve ever mentioned it, but I eat a lot of rice for breakfast. A lot. In some cultures it’s probably common but nothing like the morning cuisine I grew up with. And I’m not really sure when my husband and I started making large batches of what we call “morning rice”, but it sort of just evolved.

Now, we don’t make just plain white rice, we doctor it up with all kinds of flavors. Honestly, our rice dishes are rarely the same concoction, which makes mornings pretty exciting around here. So, when RiceSelect™ asked me to try their Royal Blend® with Brown Red & Wild Rice, it didn’t take me more than a second to say yes. I am always up for a new flavor blend when it comes to this grain.

RiceSelect asked me how I turn dinner (or breakfast) into a destination. Well, for this particular dish I turned to my travels and took inspiration from the ancient country of Morocco. Spices are essential in Moroccan cooking and I can still smell the sweet, wafting aromas of cinnamon cooking away in the many tagines around the city. 

I also enjoy the heat and flavor of this savory side dish with my crispy chicken. The RiceSelect rice blend is nutty and satisfying on its own, but for dinner it is a wonderful healthy and nutritious side kick to many savory meals. The cinnamon and spices take this over the top and add to the meal with a hint of sweetness.
 
Cinnamon Spiced Rice using Rice Select blend
What I really loved was the texture of this dish. It’s hard to believe you can have brown rice that is ready in such a short amount of time. The varying colors make it more visually appealing, which is important since we always eat with our eyes first.

I have tried lots of different rice blends but I have to say this is my new favorite. As soon as this batch disappeared another one was in the works. The particular mix of spices I used in this blend of rice is a comforting dish you will crave again and again.

While my husband and I don’t often repeat many of our rice inventions, this has made it through the rotation three times. It just might be a record.

To purchase, use the RiceSelect store locator or buy online at Amazon.com, as product availability may be limited.

Cinnamon Spiced Rice
Serves 6, Created by Cathy Pollak

1/3 cup butter
1/4 cup finely chopped scallions
3 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon Chinese five spice
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne (1/4 teaspoon for less heat)
2 Tablespoons sugar
3 cups water
4 teaspoons chicken bouillon
2 cups RiceSelect Royal Blend with Brown, Red & Wild Rice
1 cup golden raisins

Melt butter over medium heat in a large nonstick skillet. Saute scallions for 2 minutes and add garlic, cooking for one minute more. Add spices and sugar and stir until fully incorporated.

Add water and chicken bouillon to the spice mixture and bring to a boil. Add rice and raisins. Cover and reduce heat to maintain a simmer. Cook for twenty minutes. Turn off heat, stir and recover. Let sit 10 minutes before serving.

Cinnamon Spiced Rice using Rice Select
Enjoy it.

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Comments

  14. I would name it royal cinnamon sweet & spicy rice..yummmmmeee! love your blog, tried a lot of your recipes, they are delightful and easy to make and taste so good. Rain is about and now in our area, we live near your vineyard..love your blog..mary jane s. from [email protected]!!!!!!!!!!!!!!!!!

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  32. I would just say ” I’m gonna make that real good rice that we like” and forget naming it because my husband wouldn’t remember it anyway.! definitely going to make this,but really sweetie, when you’re 66 ya gotta be careful about scallions, shallots and garlic for breakfast 😉 I’m going to eat it a little later in the day…..whooooohooooo

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  41. I would call it “Moroccan Sunrise” because not only is it bright and cheery and colorful in the way of a sunrise from the golden raisins and seasonings, but you eat it for breakfast!

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  51. Moroccan Spiced Pilaf. It looks delicious, and I, too, love rice for breakfast…usually just with milk and cinnamon sugar, but you’ve definitely inspired me!

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  72. cinnamon spiced rice delight……i love mixing the sweet with the savory, thanks for the recipe…….i used your popover recipe as a guideline the other day and used Montana White whole wheat and coconut and almond milk with a little cows milk and they turned out delicious…..i used your tips, thanks!

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  178. This really looks delicious and nothing like what Ive had before when it comes to rice- I definitely want to give it a try! I think I’d name it something like Sweet n’ Spicy Fall Harvest Rice 🙂

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