Almond & cinnamon rice

Almond & cinnamon rice

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 50 mins - 1 hour

Skill level

Easy

Servings

Serves 4

A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
168
protein
4g
carbs
27g
fat
6g
saturates
1g
fibre
1g
sugar
0.01g
salt
0g

Ingredients

  • 1 tbsp olive oil
  • small onion, chopped
  • 100g basmati & wild rice, washed and drained
  • 2 sprigs lemon thyme
  • ½ bay leaf
  • 2 tbsp flaked almonds, toasted under the grill until golden brown
  • 4 pinches ground cinnamon
  • 2 tbsp currants
  • 2 tbsp lemon juice

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
  2. When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

Recipe from Good Food magazine, June 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
flirtinflight's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy recipe. So delicious. Didn't serve with the monkfish, but Sea bream. Impressed my mother-in-law with this recipe!

escorchio's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fab. had this at a friends, and now going to feed it to the in-laws. do have it with the monkfish.

Questions

Tips