Cinnamon and pomegranate rice

• brown basmati rice↗120g g
• ground cinnamon↗1 tsp tsp
• semi-skimmed milk↗670g g
• vanilla extract↗2 tsp tsp
• bay leaf↗1
• pomegranate seeds↗1 heaped tbsp

  (18g)

• walnut halves↗4

  roughly chopped

Step-by-step instructions

1. 1

   Transfer the rice to a wide saucepan and toast over low heat. When it begins to crackle, add the cinnamon and 225 ml water. Cover with a lid and simmer for 15 minutes until the water is absorbed.

2. 2

   Add the milk, vanilla and bay leaf, and continue to simmer uncovered, stirring frequently, for 35‑40 minutes until the rice is tender and the milk thickens to a creamy consistency.

3. 3

   Let cool for 5 minutes, then divide into two small bowls. Top each serving with several pomegranate seeds and half of the chopped walnuts. Store in the refrigerator for up to three days. Before serving, chilled or warm, thin with a little milk.