More Recipes Like Cinnamon Rice

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Creamy Cinnamon Rice Pudding

Submitted by: TinyChef

If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!

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Cinnamon Rice with Apples

Submitted by: VLLYBY1

Surprise everyone with this delicious recipe made with white rice and apples, and seasoned with cinnamon. Goes great with a white meat main dish, and is a nice change from traditional rice dishes.

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Horchata (Cinnamon Rice Milk)

Submitted by: Ivy

Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!

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Indian Saffron Rice

Submitted by: Rachel Cross

White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.

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Maria's Spanish Rice

Submitted by: Maria T.

Rice is sauteed with onion and garlic, then simmered with pimento peppers.

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Rice Crust for Pizza

Submitted by: William Anatooskin

Bake this cheesy, rice crust for a few minutes before layering with your favorite sauce, cheese, and other goodies and baking until done.

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Carroty Rice

Submitted by: Melissa Poor

Plain rice made special with shredded carrots and chicken bouillon. Use beef bouillon if you prefer. Or, add sunflower seeds for a nutty crunch.

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Chickeny Chickeny Rice

Submitted by: Michael Scott

Rice sauteed with onion and butter and then baked in chicken bouillon stock. A new twist on cooking rice!

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Chicken Bouillon Rice

Submitted by: Jennifer Riggs

White rice flavored with chicken bouillon.

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South African Yellow Rice

Submitted by: DEONI

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.

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