Cranberry and Pumpkin Seed Porridge
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
Method
Ingredients
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
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Add the rice milk, honey cinnamon and Pure Basmati to the pan
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Bring to the boil and simmer for 10 minutes
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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
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Serve the porridge in a large bowl and either swirl through the compote or drizzle over the top. Stir through the pumpkin seeds
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Alternatively, serve simply without the compote by stirring through the dried cranberries and sprinkling with toasted almonds
