Tilda Kitchen Recipe created by Tilda Kitchen

Cranberry and Pumpkin Seed Porridge

20 mins
  • Serves 2
  • Extra Healthy
  • Prep: 5 mins
  • Cook: 15 mins

Add a twist to your breakfast porridge with basmati rice! Have it simply or with a compote for extra fruitiness.

  • Gluten Free
  • Vegetarian


For the porridge

  • 1 pouch Tilda Pure Basmati rice
  • 150 ml rice milk (you can use any milk alternative of your choice)
  • 1 tbsp honey
  • A handful of dried cranberries
  • A few toasted sliced almonds
  • A handful of pumpkin seeds

For the compote

  • 1 apple, cored and diced
  • 100 g fresh blueberries
  • 100 ml water


  1. Add the rice milk, honey cinnamon and Pure Basmati to the pan
  2. Bring to the boil and simmer for 10 minutes
  3. Whilst the porridge is cooking add the apple, blueberries and water to a separate pan and simmer until the apples have softened and the compote mixture has thickened
  4. Serve the porridge in a large bowl and either swirl through the compote or drizzle over the top. Stir through the pumpkin seeds.
  5. Alternatively, serve simply without the compote by stirring through the dried cranberries and sprinkling with toasted almonds

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