Recipe: Cinnamon Scented Rice
Ingredients:
One bottle (8oz/235 mL) Vanilla milkshake, chilled2 teaspoons (10 mL) vegetable oil2/3 cup (150 mL) white basmati rice2 green or brown cardamom pods (or 1/4 teaspoon (1 mL) ground cardamom)3 whole cloves1 bay leafOne cinnamon stick, broken in half (or 1/4 teaspoon ground cinnamon)1/4 teaspoon salt (1 mL) 2/3 cup water (150 mL)
You may also want to watch:
Directions:
Most Read
- 1 Woman dies after house fire in Muswell Hill
- 2 What's next? Covid-19 and the future of Hampstead Village
- 3 Nazanin may become 'bargaining chip' in Iran nuclear deal, warns husband
- 4 Hampstead Ballet School star wins place at Bolshoi academy in Moscow
- 5 Helen McCrory: 'Mighty' Tufnell Park actress dies aged 52
- 6 Hampstead robberies: Inside the police chase which caught 8 violent criminals
- 7 Slavia Prague v Arsenal: Five Things We Learned
- 8 Highgate's Food Bank Aid's year of giving - and a search for a bigger home
- 9 For Nazanin's sake, hostage-taking must be a nuclear deal issue
- 10 Camden's Levertons to arrange the funeral of Prince Philip on April 17
1. Preheat the oven to 350 F.2. Heat the oil in a medium saucepan over medium heat.3. Add rice and cook for 2 minutes, stirring constantly to toast the rice.4. Add cardamom, cloves, bay leaf, cinnamon stick, and salt, and continue to stir.5. Add water and bring to a simmer.6. Add Ensure and continue to cook until it begins to simmer. (Do not allow the mixture to come to a boil.)7. Remove from the heat.8. Pour the mixture into an 8 x 8 oven-safe baking dish.9. Cover tightly with aluminum foil. 10. Place on the middle rack of the oven and cook for 30 minutes.11. Check the rice. It may need an additional 5 minutes to absorb all of the liquid.12. Remove from the oven. Allow the rice to steam covered for 5 minutes.13. Remove the cover.14. Fluff the rice with a fork before serving.
