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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

“I often quote myself. It adds spice to my conversation.”
-George Bernard Shaw, Playwright

The refrigerator light goes on...

Just a hint of cinnamon makes this a perfect rice to serve with Indian or spicy Mediterranean dishes.

Cinnamon

This spice is the dried inner bark of evergreen trees that are in the laurel family (such as bay laurel).   There are three types.  Cinnamon harvested from the Cinnamomum zeylanicum tree that is native to Sri Lanka is a softer and sweeter spice with a paler color.  Because Sri Lanka was known as Ceylon, this is usually referred to as Ceylon cinnamon.  

Cinnamon from the Cinnamomum cassia tree found in the Far East, d as well as the Indonesian Cinnamomum loureirii tree, is bolder and more pungent.

The most common spice used in Europe and the Americas is the cassia cinnamon.  It is darker than Ceylon cinnamon.  Often cassia will be labeled from its country of origin as Chinese, Vietnamese, Sumatra or South America.  

In stick form, you can tell the difference between Ceylon cinnamon and cassia cinnamon. The former curls inward from both edges, forming a sort of double stick, while cassia curls only from one edge.  

As with any spice, buying the whole product and grinding it yourself is the surest way to get a fresh flavor but that’s not always practical.  I have both stick and ground cinnamon in my cupboard.  I generally use the whole product when I am going to grind other whole spices for marinades or rubs.  

Cinnamon Rice - Low Sodium Version

Servings = 2 | Serving size =1/2 cup rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

The cooked rice doesn't keep well.

Not on a low sodium diet? Here's the standard Cinnamon Rice.

1 cup	water
1/8 tsp	salt
1/8 tsp	ground cinnamon
1/2 cup	jasmine rice

In a medium sauce pan, heat the water, salt and cinnamon. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.