Poppyseed Rice on Milk with Pomegranate

Having searched the internet for pomegranate recipes, I've come across a recipe for rice on milk with poppyseed and pomegranate sauce. I've found it on Ela's beautiful blog that hypnotized me with the perfect, almost mouthwatering pictures and with the indescribable warmth.

I've prepared rice on milk many times - serving it mainly with some fresh raspberries or blueberries as light and yummy breakfast. It's a very comforting food for two reasons. First, the taste and the sweetness of rice, milk and vanilla brings back the memories of my childhood. Second, the preparation is a whole ritual which requires both your time and attention. And there's something definitely positive about that... to focus on cooking, the smells, aromas, softness of rice takes your mind into a different world. Good rice on milk takes at least an hour to cook, but it's worth the effort :) The addition of poppyseed and pomegranate makes the ordinary rice almost a gourmet food. And the visual side - just enchanting.A bit like from a magical world of Amelie Poulain.

Poppyseed Rice on Milk with Pomegranate

Serves 2 portions.

125g rice
700ml milk
a pinch of salt
1/2 (5g) vanilla sugar with real vanilla
3 tablespoons sugar
1 tablespoon blue poppyseed
1 big pomegranate

Boil the milk with a pinch of salt, add rice and constantly stirring cook for 5 minutes. Cover the pot and put it aside for 30 minutes, allowing the rice to absorb the milk. After that time, cook for 10- 15 minutes on medium/low heat (stirring all the time), add sugar and poppyseed, cover the pot and put aside for another 10 minutes. Repeat the procedure in shorter (5 minutes) installements until the rice is soft and has absorbed all the milk. Serve warm or cold with pomegranate arils (seeds).