Creamy Vanilla and Cinnamon Breakfast Rice with Poached Apricots

Name: Creamy Vanilla and Cinnamon Breakfast Rice with Poached Apricots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 200 g wholemeal basmati rice; 200 ml whole milk; 2 tsp vanilla extract; 3 bay leaves; 1 cinnamon stick; 12 dried apricots; 400 ml bio yogurt; 12 walnut halves

A warm, comforting alternative to porridge, this wholemeal basmati rice is infused with aromatic vanilla and cinnamon. Topped with tender poached apricots and crunchy walnuts, it's a nutritious and filling way to start your day.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

wholemeal basmati rice
200 g
whole milk
200 ml
vanilla extract
2 tsp
bay leaves
3
cinnamon stick
1
dried apricots
12
bio yogurt
400 ml
walnut halves
12

Step-by-Step Instructions

In a large, deep non-stick pan, combine the wholemeal basmati rice with 600ml of water, the milk, vanilla extract, bay leaves, and the cinnamon stick.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 25–30 minutes until the rice is tender and the liquid is mostly absorbed. Keep an eye on the pan toward the end of the cooking time to ensure it doesn’t boil dry.

While the rice is simmering, place the dried apricots in a small saucepan with 300ml of water. Cook over low-medium heat for 10–15 minutes until the fruit is soft and tender. Set aside to cool slightly.

Once the rice is cooked, remove and discard the bay leaves and the cinnamon stick. Stir in half of the yogurt (about 200ml) to create a creamy texture.

Spoon the warm rice into bowls. Top each serving with the remaining yogurt, the poached apricots along with their cooking juices, and the broken walnut pieces.

Chef's Tips

This dish is perfect for meal prep; both the rice and apricots can be stored separately in the fridge for up to 24 hours. To reheat, add a splash of milk to the rice to loosen the texture. For a vegan version, use almond or oat milk and a plant-based yogurt.