Cinnamon brown rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice |
| 2½ | cup | Water |
| ¼ | teaspoon | Salt |
| ½ | cup | Dried currants |
| ½ | cup | Toasted slivered almonds |
| 1½ | teaspoon | Ground cinnamon |
Directions
1. Wash rice under running water to remove starch, dust, stones, or broken grains. Place brown rice, the water, and salt in a medium saucepan over medium heat.
2. Bring to a boil, reduce temperature to medium-low, and cover pan. Cook until grains are tender and separated (35 to 40 minutes). All the liquid will be absorbed. Let pan rest, covered, 10 minutes. Just before serving, stir in currants, almonds, and cinnamon. Serve immediately, or keep warm in the pan on the stove for up to 20 minutes.
Recipe By : The California Culinary Academy File