Cinnamon rice with pomegranate
Serves 4
Easy
Prep:
Cook: -
Make this dessert with brown basmati rice which retains its nutty texture once cooked. Combine with walnuts and pomegranate seeds for a healthy dessert
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- 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 halvesroughly chopped
Nutrition: Per serving
- kcal222
- fat5g
- saturates2g
- carbs32g
- sugars8g
- fibre1g
- protein9g
- salt0.2g
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.
