Cinnamon rice with pomegranate
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Ingredients
- 120g brown basmati rice
- 1 tsp ground cinnamon
- 670g semi-skimmed milk
- 2 tsp vanilla extract
- 1 bay leaf
- 1 heaped tbsp pomegranate seeds (18g)
- 4 walnut halves, roughly chopped
Method
- STEP 1
Tip the rice into a wide pan and warm over a low heat. When it starts to crackle, stir in the cinnamon and 225ml water. Cover and simmer for 15 mins until the water is absorbed.
- STEP 2
Add the milk, vanilla and bay leaf, and continue to simmer, uncovered and stirring often, for 35-40 mins until the rice is tender and the milk has reduced to a creamy consistency.
- STEP 3
Leave to cool for 5 mins, then spoon two portions into small serving bowls. Top each portion with a few pomegranate seeds and half of the chopped walnuts. Will keep chilled for up to three days. Loosen with a splash of milk before serving cold or warm.
