Prep 10 mins
Cook 0 mins
I believe this recipe originally came from Southern Living Magazine. This smells so wonderful when you stir it. I leave out the peanuts (personal preference), but you may enjoy them. Note: prep time does not include time to cook the rice.
- Gently stir together rice and peanuts; set aside and keep warm.
- Put butter and honey in a heavy saucepan, cook over low heat just until butter has melted.
- Stir in the cinnamon and ginger, beating out any lumps.
- Pour over rice, and mix together thoroughly.
- Serve hot.
This one wasn't a hit in our house. I think hubby just couldn't get past the idea of sweet rice. Also, I used buckwheat honey which has quite a strong flavor so maybe if I would've used a lighter honey, we would've enjoyed it more. Thanks for something new to try, though.
Yummy and great for the kiddos. (The adults tend to find it a bit boring.) This is quite similar to a breakfast I used to eat when I was younger. We'd raisins instead of peanuts and float the stuff in milk.
Kay, I made this for dinner tonight to go with my pot roast...Kay, this rice was delicious, my son loves rice, so when I saw this recipe, with honey, I just had to try it, what a wonderful combination of flavors, this is a definate winner, I will be making this one again, thanks for posting ....Kitten :)