1 (18 ounce) can unsweetened rice wine
2 cups cooked, rinsed rice
1/3 cup packed brown sugar
1 teaspoon grated lemon zest
3 tablespoons water
1/2 cup lemon juice
1 teaspoon dried dill weed
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Remove rim of loaf pan and lightly grease bottom and sides of pan.
Place rice in loaf pan. Stir lemon juice, sugar and lemon zest into saucepan and bring to a boil. Stir chicken into saucepan, then add water. Boil until thickened, about 10 minutes.
Remove from heat and stir in brown sugar, lemon peel, dill weed and cinnamon. Pour mixture over rice and sprinkle with cinnamon mixture. Cover and chill five minutes before serving.