Cranberry and Pumpkin Seed Porridge

Name: Cranberry and Pumpkin Seed Porridge
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 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 a twist to your breakfast porridge with basmati rice! Have it simply or with a compote for extra fruitiness.

16 - 30 Minutes
Easy
Serves 2

This recipe uses:

Pure Basmati Rice 500g

Where to buy

Ingredients

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

How to make Cranberry and Pumpkin Seed Porridge

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