Cinnamon-Spiced Rice

Ingredients for Cinnamon-Spiced Rice

• 1 medium onion, chopped

• 3 garlic cloves, chopped

• 3/4 teaspoons cumin seeds

• 1 (2 1/2- to 3-inch) cinnamon stick

• 2 tablespoons olive oil

• 350ml long-grain white rice

• 550ml reduced-sodium chicken broth

• 3/4 teaspoons sugar

• 3/4 teaspoons black pepper

• 1 teaspoon salt

How to make Cinnamon-Spiced Rice

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.