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

Introduction

This Vanilla & Cinnamon Breakfast Rice is a comforting and wholesome way to start your day. Creamy basmati rice is gently infused with warm spices and sweetened with apricots, making it a nourishing breakfast or snack.

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: Place the rice into a large, deep non-stick pan. Add 600ml water, whole milk, vanilla extract, bay leaves, and the cinnamon stick. Bring to a boil over medium heat.
2. Step 2: Once boiling, cover the pan with a lid and simmer gently for 25-30 minutes until the rice is tender. Watch carefully towards the end to ensure it doesn’t boil dry.
3. Step 3: While the rice cooks, put the apricots in a small pan with 300ml water. Cook over low to medium heat for 10-15 minutes until they soften. Set aside when done.
4. Step 4: Remove the bay leaves and cinnamon stick from the rice, then stir in half of the yogurt to combine.
5. Step 5: Serve the rice in bowls, topping each with the remaining yogurt, the cooked apricots along with their juices, and broken walnut pieces.
6. Step 6: If prepared in advance, both the rice and apricots will keep chilled separately for up to 24 hours. Reheat the rice gently with a splash of milk to loosen before serving warm, or enjoy cold.

Tips & Variations

• Use almond or oat milk instead of whole milk for a dairy-free version.
• Swap dried apricots for dried peaches or pears for a different fruit flavor.
• Add a drizzle of honey or maple syrup if you prefer a sweeter dish.
• Toast the walnuts lightly before adding for extra crunch and flavor.

Storage

Store the cooked rice and apricots separately in airtight containers in the fridge for up to 24 hours. When reheating the rice, add a little milk to keep it creamy and prevent drying out. The dish can be enjoyed either warm or cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white basmati rice instead of wholemeal?

Yes, white basmati rice will work well but may cook faster and create a softer texture. Adjust cooking time accordingly to avoid overcooking.

Is it possible to prepare this recipe vegan?

Absolutely. Substitute the whole milk with plant-based milk and use a dairy-free yogurt to make this recipe vegan-friendly.

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

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★★★★★

4.7 from 69 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious breakfast recipe featuring wholemeal basmati rice cooked with vanilla, cinnamon, and bay leaves, served with tender stewed apricots, creamy bio yogurt, and crunchy walnut pieces. This dish combines warm spices and wholesome ingredients for a flavorful start to your day.

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Ingredients

Scale 1x2x3x

Rice and Flavorings

• 200g wholemeal basmati rice
• 200ml whole milk
• 2 tsp vanilla extract
• 3 bay leaves
• 1 cinnamon stick

Fruit and Toppings

• 12 dried apricots, split in half widthways (to maintain their shape)
• 4 x 100ml pots bio yogurt
• 12 walnut halves, broken into pieces

Additional Liquids

• 600ml water (for cooking rice)
• 300ml water (for cooking apricots)

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Instructions

1. Cook the rice: Tip the wholemeal basmati rice into a large, deep non-stick pan along with 600ml water, whole milk, vanilla extract, bay leaves, and cinnamon stick. Bring the mixture to a boil over medium heat, then cover with a lid and reduce to a simmer. Cook the rice gently for 25–30 minutes until tender, making sure it doesn’t boil dry toward the end by checking occasionally.
2. Prepare the apricots: While the rice cooks, place the dried apricots in a small pan with 300ml water. Cook over low to medium heat for 10–15 minutes until the apricots become tender but still hold their shape. Set aside.
3. Finish the rice: Once the rice is cooked, remove the bay leaves and cinnamon stick. Stir half of the bio yogurt into the hot rice to add creaminess.
4. Combine and serve: Spoon the yogurt-infused rice into serving bowls. Top each bowl with the remaining yogurt, the stewed apricots along with their cooking juices, and sprinkle with broken walnut pieces for crunch.
5. Storage and reheating: Both the rice and apricots can be kept chilled separately for up to 24 hours. When ready to eat the next day, enjoy it cold or reheat until warm, adding a splash of milk to the rice to loosen its texture.

Notes

• Use a non-stick pan to prevent the rice from sticking and ensure easy simmering.
• Do not let the rice boil dry; keep an eye on it to add a splash of water if necessary.
• Splitting the apricots widthways helps them cook evenly while keeping their shape.
• You can substitute bio yogurt with Greek yogurt if preferred.
• This dish can be served warm or cold depending on your preference.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: International

Keywords: vanilla cinnamon breakfast rice, wholemeal basmati rice breakfast, stewed apricots and rice, healthy breakfast recipe, yogurt and walnut breakfast