Cinnamon Scented Rice

Cinnamon Scented Rice

Makes 4 servings

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1 cup brown rice
1 ½ cups chicken stock
1 cinnamon stick
1 inch fresh ginger, minced
1 garlic clove, minced
½ tsp cumin
pinch nutmeg
1 tsp olive oil

In a medium dutch oven, sauté the garlic and ginger in one tablespoon of olive oil for two minutes over medium heat. Add the rice, cumin, nutmeg, and the cinnamon stick and stir to incorporate. Add the stock and bring to a boil. Once the liquid is boiling, turn the heat back down to low, cover and let cook simmer for twenty – thirty minutes. Check the rice for doneness. Then let sit covered for another ten minutes or so.

TIP: if all the liquid has evaporated but the rice is still noticeably al dente when you check it, add in between two tablespoons and ¼ cup of water or stock to continue the steaming process.