Vanilla & Cinnamon Breakfast Rice with Apricots, Yogurt, and Walnuts Recipe

Introduction

This Vanilla & Cinnamon Breakfast Rice is a comforting and flavorful way to start your day. Creamy wholemeal basmati rice is gently infused with vanilla, cinnamon, and bay leaves, then topped with tender apricots, creamy yogurt, and crunchy walnuts for a satisfying breakfast bowl.

Ingredients

• 200g wholemeal basmati rice
• 200ml whole milk
• 2 tsp vanilla extract
• 3 bay leaves
• 1 cinnamon stick
• 12 dried apricots, split in half widthways
• 4 x 100ml pots bio yogurt
• 12 walnut halves, broken into pieces

Instructions

1. Step 1: Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla extract, bay leaves, and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 minutes until the rice is tender. Watch carefully near the end to ensure it doesn’t boil dry.
2. Step 2: While the rice cooks, place the apricots in a small pan with 300ml water. Cook over low-medium heat for 10-15 minutes until the apricots are tender. Set aside.
3. Step 3: Remove the bay leaves and cinnamon stick from the rice, then stir in half of the yogurt to combine.
4. Step 4: Spoon the rice into bowls and top with the remaining yogurt, the cooked apricots and their juices, and the broken walnut pieces. Serve warm or cold.

Tips & Variations

• For extra creaminess, add a splash of milk when reheating the rice.
• Try substituting dried apricots with dried figs or dates for different flavors.
• Add a drizzle of honey or maple syrup if you prefer a sweeter breakfast.

Storage

Store the cooked rice and apricots separately in airtight containers in the refrigerator for up to 24 hours. Reheat the rice gently with a splash of milk to loosen it, or enjoy the dish cold for a refreshing breakfast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Wholemeal basmati rice works best for this recipe due to its texture and flavor, but you can substitute with brown rice or even white basmati. Cooking times may vary slightly.

Can this dish be made dairy-free?

Yes, you can use plant-based milk like almond or oat milk and a dairy-free yogurt alternative to make this recipe suitable for dairy-free diets.

Vanilla & Cinnamon Breakfast Rice with Apricots, Yogurt, and Walnuts Recipe

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★★★★★

4.6 from 113 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious vanilla and cinnamon breakfast rice dish made with wholemeal basmati rice simmered in milk and aromatic spices, topped with tender dried apricots, creamy yogurt, and crunchy walnuts. Perfect for a wholesome start to your day, this recipe can be served warm or chilled.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 200g wholemeal basmati rice
• 200ml whole milk
• 2 tsp vanilla extract
• 3 bay leaves
• 1 cinnamon stick
• 12 dried apricots, split in half widthways (so they still look whole)
• 4 x 100ml pots bio yogurt
• 12 walnut halves, broken into pieces
• 900ml water (600ml for rice, 300ml for apricots)

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Instructions

1. Cook the Rice: Tip the wholemeal basmati rice into a large, deep non-stick pan. Add 600ml water, 200ml whole milk, 2 tsp vanilla extract, 3 bay leaves, and 1 cinnamon stick. Bring the mixture to a boil over medium heat.
2. Simmer the Rice: Once boiling, cover the pan with a lid and reduce the heat to low to simmer the rice for 25-30 minutes, or until tender. Keep an eye on the pan to ensure the liquid does not boil dry towards the end of cooking.
3. Cook the Apricots: While the rice is cooking, place the 12 dried apricots in a small pan with 300ml water. Cook over low-medium heat for 10-15 minutes until the apricots become tender. Set aside once done.
4. Finish the Rice: Remove the bay leaves and cinnamon stick from the cooked rice. Stir in half of the bio yogurt (approximately 200ml) until well combined.
5. Serve: Spoon the rice mixture into serving bowls. Top each bowl with the remaining yogurt, the cooked apricots along with their cooking juices, and the broken walnut pieces for added texture and flavor.
6. Storage and Serving Tips: Both the rice and apricots can be chilled separately for up to 24 hours. When ready to eat, serve cold or reheat the rice until warm, adding a splash of milk to loosen the texture if needed.

Notes

• You can prepare this dish the day before for convenience; it tastes great both warm and cold.
• Adding a splash of milk when reheating keeps the rice creamy and prevents it from drying out.
• Use wholemeal basmati rice for a nuttier flavor and added fiber.
• For a nut-free option, omit the walnuts or substitute with pumpkin seeds.
• Ensure to stir frequently toward the end of cooking the rice to avoid sticking or burning.

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: European

Keywords: breakfast rice, vanilla rice pudding, cinnamon rice, healthy breakfast, wholemeal basmati, fruit and nut breakfast