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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.2 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.4 g

View full nutritional breakdown of Ros (Cinnamon Rice) calories by ingredient
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Ros (Cinnamon Rice)

Submitted by: JVANAM

Introduction

So this is the story of how someone can open mouth and insert foot.

One of my SP friends SP-mailed me to ask if I had any Moroccan recipes. Without a second though I ZAPped back, "SURE!!! I must have hundreds."

I got 2......

Ros is Egyptian for rice. In this recipe I am using Basmati rice as it is the closest in taste and texture to the native style rice found in the Nile River valley.

In the recipe you really should rinse the rice before cooking. I find it to be a critical step. By rinsing you not only prevent a big sticky gelatinous glop, but you prevent the rice from burning on the sides and bottom of the pot.

It's a pain to try and clean off burnt rice.
So this is the story of how someone can open mouth and insert foot.

One of my SP friends SP-mailed me to ask if I had any Moroccan recipes. Without a second though I ZAPped back, "SURE!!! I must have hundreds."

I got 2......

Ros is Egyptian for rice. In this recipe I am using Basmati rice as it is the closest in taste and texture to the native style rice found in the Nile River valley.

In the recipe you really should rinse the rice before cooking. I find it to be a critical step. By rinsing you not only prevent a big sticky gelatinous glop, but you prevent the rice from burning on the sides and bottom of the pot.

It's a pain to try and clean off burnt rice.

Number of Servings: 4

Ingredients

    1 3/4 cups Water
    one 1" Cinnamon stick
    one Cardamom pod
    1/8 tsp Salt
    one Whole Clove
    1 cup Basmati Rice, rinced well & drained
    (optional) several Saffron threads

Directions

1) In a medium saucepan bring water, cinnamon stick, cardamom pod, salt, & clove to a boil over high heat. If you budget allows include the saffron with these spices.

2) Off the heat add the rinsed & drained Basmati to the boiling pot. Stir for about a minute.

3) Return the pot to the heat to allow the water to return to a full boil. When water reaches a boil reduce heat & simmer, covered, for 15 minutes, or until all the water has been absorbed.

4) Remove the pan from the heat. Fluff the rice with a fork. Cover the pot again & let set, off the heat, for 5 minutes.

5) Remove cinnamon stick, cardamom pod, & clove before serving.

Individual serving size is 1/2 cup.

Number of Servings: 4

Recipe submitted by SparkPeople user JVANAM.






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