Fresh ginger really is one of my favorite flavours. In this case, the combination of ginger and yoghurt added freshness to a dessert, that would otherwise have been quite heavy. I have to say, I loved it.

250 g of fresh pomegranate seeds
50 g of sugar
1/2 a vanilla pod
water
fresh lemon juice from 1/4 lemon

1 tsp freshly grated ginger
120 g of short-grained rice
7 dl full fat milk
50 g of sugar
4-5 dl of yoghurt

Place half the pomegranate seeds in a pot along with a small amount of water (about 1 tbsp), the sugar and the seeds from the vanilla pod. Bring to a boil and let it simmer until the pomegranate seeds are tender. Mash it up a little in order to extract more of the fruit juices. Put it though a sieve to remove the lumps. Add the fresh lemon juice and let it chill.

Put rice, ginger, milk and sugar in a pot and bring to a boil. Let it simmer for about 20 minutes, until the rice is tender and it all has a smooth consistency. Let it chill. Mix in the yoghurt.

Serve with pomegranate sauce on top, as well as fresh pomegranate seeds.