Vanilla and 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 warm spices and sweet vanilla, paired with tender dried apricots and crunchy walnuts for a delightful texture contrast.

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 with 600ml water, whole milk, vanilla extract, bay leaves, and cinnamon stick. Bring to the boil, then cover with a lid and simmer gently for 25-30 minutes, until the rice is tender. Watch carefully near the end to prevent it from boiling dry.
2. Step 2: Meanwhile, put the apricots in a small pan with 300ml water and cook over low-medium heat for 10-15 minutes until they soften. Set aside once tender.
3. Step 3: Remove the bay leaves and cinnamon stick from the cooked rice, then stir in half of the yogurt to combine.
4. Step 4: Serve the rice in bowls topped with the remaining yogurt, the cooked apricots along with their juices, and the broken walnut pieces.
5. Step 5: If prepared ahead, refrigerate the rice and apricots separately for up to 24 hours. Reheat before serving with a splash of milk to loosen the texture, or enjoy cold if preferred.

Tips & Variations

• For extra creaminess, substitute some of the milk with coconut milk or almond milk.
• Try adding a handful of raisins or chopped dates with the apricots for more natural sweetness.
• If you prefer a smoother texture, stir the rice more vigorously after cooking to break up the grains slightly before adding yogurt.

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 before serving, or enjoy the dish chilled if you like a refreshing start to your morning.

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 and cook slightly faster, resulting in a softer texture. Adjust cooking time accordingly to avoid overcooking.

Is this breakfast rice suitable for vegans?

To make this recipe vegan, use plant-based milk and substitute the yogurt with a dairy-free alternative such as coconut or soy yogurt.

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

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★★★★★

4.4 from 87 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This comforting Vanilla & Cinnamon Breakfast Rice recipe combines tender wholemeal basmati rice simmered with aromatic vanilla, bay leaves, and cinnamon, paired with soft, sweet apricots and creamy bio yogurt, topped with crunchy walnut pieces. Perfect as a warm morning meal or a chilled make-ahead breakfast option rich in flavors and textures.

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Ingredients

Scale 1x2x3x

Rice Mixture

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

Apricots

• 12 dried apricots, split in half widthways (to maintain appearance)
• 300ml water (for cooking apricots)

To Serve

• 4 x 100ml pots bio yogurt
• 12 walnut halves, broken into pieces

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Instructions

1. Cook the Rice: Tip the rice into a large, deep non-stick pan with 600ml water, whole milk, vanilla extract, bay leaves, and cinnamon stick. Bring the mixture to a boil over medium-high heat, then cover with a lid and reduce to a simmer. Let it cook gently for 25-30 minutes until the rice is tender and has absorbed most of the liquid. Watch carefully towards the end to prevent it from boiling dry.
2. Prepare the Apricots: While the rice cooks, place the dried apricots into a small pan with 300ml water. Cook over low to medium heat for about 10-15 minutes until the apricots become soft and tender. Once done, set them aside to cool.
3. Combine Rice and Yogurt: Remove the bay leaves and cinnamon stick from the cooked rice. Stir in half of the bio yogurt gently to create a creamy texture. Both the rice mixture and apricots can be kept chilled separately for up to 24 hours if preparing in advance.
4. Serve: Spoon the creamy rice into serving bowls. Top each portion with the remaining yogurt, the cooked apricots along with their cooking juices, and the broken walnut pieces for crunch. If reheating, warm gently and add a splash of milk to loosen the rice.

Notes

• Keep an eye on the rice while simmering to avoid drying out or burning at the bottom.
• Splitting the apricots halfway ensures they stay visually appealing when served.
• This dish can be enjoyed warm or chilled, making it versatile for meal prep.
• Adding extra milk when reheating helps restore creamy consistency.
• Use bio yogurt or any plain yogurt of choice for creamy texture and subtle tang.
• Walnuts add a delightful crunch and boost the nutrient profile.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: British

Keywords: breakfast rice, vanilla cinnamon rice, healthy breakfast, wholemeal rice porridge, creamy rice, apricot breakfast, yogurt topped rice