The following recipe for Sweet Cinnamon Rice is from SurvivalBlog reader D.B.. She notes: “This is a great way to use some of your stored rice. I use Basmati Rice, but other white rice varieties work quite well. I have not tried this with brown rice.”
Ingredients
- 2 cups rice
- 4 cups water
- Pinch of salt.
- Cinnamon (Just enough to suit your taste.)
- 1/2 cup Brown Sugar. (You may use more or less, to suit your taste)
Directions
- On a hot stovetop, bring water with a pinch of salt to a boil in a pot for which you have a lid.
- Stir in the rice.
- Watching closely, let the pot return to a boil.
- Stir in the brown sugar and cinnamon (to taste — don’t over-do the cinnamon!)
- Immediately remove the pot from heat, and let it stand for 15 minutes, covered.
SERVING
This can be used as a breakfast dish, to break up the monotony of eating oatmeal, grits, or cereal. It also makes a great fish or chicken dinner side dish.
STORAGE
This rice dish stores fairly well, if kept covered and refrigerated — for up to two days.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!