Brown rice milk porridge with cinnamon and raisins

Ingredients

For 1 serving

• Brown rice45 g
• Reduced-fat milk250 ml
• Cinnamon1 pinch
• Lemon zest1 teaspoon
• Raisins10 g
• Almonds8 g

Contains: lactose, nuts, sulphites,

Method

1. Rinse the brown rice in a sieve; use a peeler to take the lemon zest off in one or two strips, yellow part only.
2. Put the rice in a heavy-based small pan with the milk, cinnamon and lemon zest and bring to the boil over medium heat, stirring so the milk doesn't boil over.
3. Lower the heat, cover leaving a gap and cook for 40 minutes, stirring now and then, until the rice is tender and the milk has thickened into a cream; add a splash of hot water if it dries out too soon.
4. For the last 5 minutes stir in the raisins, which plump up in the milk.
5. Remove the lemon zest, let it cool for a few minutes and serve with the almonds sliced into flakes.