Name: Cinnamon rice with pomegranate
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
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

Make this dessert with brown basmati rice which retains its nutty texture once cooked. Combine with walnuts and pomegranate seeds for a healthy dessert

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

Instructions

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.

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.

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.