Almond & cinnamon rice

Almond & cinnamon rice

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(3 ratings)

Ready in 50 mins - 1 hour


Serves 4
A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc

Nutrition and extra info

Nutrition: per serving

  • kcal168
  • fat6g
  • saturates1g
  • carbs27g
  • sugars0.01g
  • fibre1g
  • protein4g
  • salt0g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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


  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.

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Comments (3)

rorytownson's picture

I tried this recipe today and found it simple to prepare and was delicious in its consumption.

flirtinflight's picture

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

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

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