With over 40 years’ experience, Tilda Pure Basmati has become on of the UK’s most respected rice brands. With a prominent focus on Basmati, all of the rice is DNA tested, free from inferior or broken grains, aged for at least 9 months, while the brand works hand-in-hand with the farming community to ensure quality produce.
What’s more, Tilda recently carried out a survey as part of their Genuine Goodness campaign, which revealed that cooking someone’s favourite meal is the ultimate way to show care. This week’s recipe (amongst others) was created by nutritionist, health writer and broadcaster Dr Sarah Schenker in collaboration with Tilda, on the back of that particular survey.
“A light fruity breakfast bowl that can be prepared the night before to enjoy the following morning.”
Preparation time: 5 minutes
Cooking time: 10 minutes
100g Tilda Pure Basmati
130ml rice milk
1 large spoonful natural yoghurt greek style
1 teaspoon chia seeds
1 tbsp pumpkin seeds
Pinch ground cinnamon
Half tsp vanilla essence
1-2 tbsp honey – to taste or alternative syrup of your choice
Cook the Tilda Pure Basmati rice in excess water for 10 minutes, drain rinse with cold water and drain again.
Place rice in a bowl and add the rice milk, yoghurt, chia seeds, pumpkin seeds, cinnamon and vanilla.
Mix well to combine and leave in a fridge overnight if time allows.
To serve top with the blueberries, honey (syrup) and additional yoghurt if desired.
Further recipes and information on the Genuine Goodness initiative can be found at Tilda.com, as well as a download of the Big Hearted cookbook, created by Sarah Schenker exclusively for Tilda®.