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PRODUCT INFORMATION
The evergreen cinnamon tree is native to Sri Lanka, though it is also grown in India, Brazil, Indonesia, and the West Indies. The inner bark of the tree is peeled off, dried and then hand rolled into quills. Suited for both sweet and savory dishes, cinnamon is particularly good with lamb in Moroccan dishes and great in Indian rice dishes. Cinnamon is also great complement to chocolate deserts and in both hot and cold drinks.
RECIPE: Rani Rice Pilau
Prep time: 10 min.
Cook time: 30 min.
Serving size: 4-6
Heat level: Mild
2 ½ cups vegetable broth
3 tbsp butter
1 onion chopped
1 garlic clove chopped
1 stick Rani Cinnamon Sticks
5 pod Rani Green Cardamom Pods
1 bay leaf
1 cup Rani Basmati Rice, rinsed and drained
3 tbsp raisins
½ cup cashew pieces
1 pinch saffron
In medium size sauce pan, heat vegetable broth until hot. Remove from heat and add saffron strands. Let sit for 5 minutes. In fry pan sauté onions and garlic in butter until soft. Stir in cinnamon, cardamom, rice, and bay leaves. Cook for 2 minutes stirring frequently. Pour in stock, cashew and raisins. Cover and cook on low heat for 20 minutes or until rice is tender. Goes will with plain yogurt.
PRODUCT SPECIFICATIONS
Net Wt. 3.5oz (100gms)
Product of Indonesia
Alternate Name (Indian) Dalchini Sabat
Packaging: Poly Bag
Product Type: Whole Cinnamon
Ingredients: Cinnamon Sticks
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