On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this? 
I recently read that Ceylon cinnamon is also safer because  Cassia cinnamon most commonly used can be  harmful to the liver if taken in doses over 1 teaspoon a day. One website that spoke about its safety and use is WebMD.  http://www.webmd.com/diet/supplement-guide-cinnamon 