Rice With Raisins And Cinnamon Recipes

Steps:

• Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
• Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
• Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
• Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

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.

Steps:

• 1. place cooked rice in a bowl
• 2. Mix your sugar and cinnamon together
• 3. Put in raisins and mix.
• 4. Put your sugar mixture in the rice stir. You can add some milk or cream and or vanilla but I like it like it is.
• 5. This can be eaten hot or cold. I do not measure the ingredients. You can add a little at a time until you get what you like for the flavor.

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

Steps:

• Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
• Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
• Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.

Steps:

• Melt butter in medium saucepan. Saute onion, cloves, and cinammon until the onion is translucent.
• Rinse the uncooked rice in a sieve with cold running water. Add rice to pan, sirring to coat.
• Add raisins, salt, and pepper. Add 2 cups water. Increase the heat and bring to a boil. Reduce heat and cover. Cook 10-15 minutes until water has been absorbed & rice is cooked.
• Remove from heat and let stand, covered, for 5 more minutes. Season with additional salt and pepper if desired.

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat.
• Add rice; let stand 15 minutes.
• Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
• Bring 4 cups water to boil in large saucepan.
• Add rice, lemon peel strips, and salt and return to boil.
• Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
• Drain and discard lemon peel.
• Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
• Scrape in seeds from vanilla beans; add beans.
• Bring to a boil.
• Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
• Remove vanilla beans and cinnamon sticks.
• Stir in rice, raisins and sugar.
• Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
• Spoon pudding to bowls,.
• Sprinkle with ground cinnamon and grated lemon peel.
• Garnish with cinnamon sticks, if desired.

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.

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a saucepan that is oven-proof or a 1 1/2 casserole pan add onions and raisins; cook stirring constantly until onion is softened and lightly colored.
• Add broth and bring to a boil. Add rice and spices and cover.
• Transfer to oven and bake for 50-60 minutes or until liquid is absorbed and rice is tender.
• Remove from oven; stir in nuts and serve.

Steps:

• Heat the oil in a medium-size saucepan. Add the rice, and stir to coat completely. Add the remaining ingredients, bring to a boil, cover, and let simmer over low heat until all the water is absorbed.