Add a twist to your breakfast porridge with basmati rice! Have it simply or with a compote for extra fruitiness.
Ingredients
Method
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
- Add the rice milk, honey cinnamon and Pure Basmati to the pan
- Bring to the boil and simmer for 10 minutes
- 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
- Serve the porridge in a large bowl and either swirl through the compote or drizzle over the top. Stir through the pumpkin seeds
- Alternatively, serve simply without the compote by stirring through the dried cranberries and sprinkling with toasted almonds
