The BBC Good Food logo
Vanilla & cinnamon breakfast rice served in bowls

Vanilla & cinnamon breakfast rice

By
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fancy a change from porridge? This healthy rice-based vanilla and cinnamon breakfast is topped with apricots and walnuts, and will fill you up for the morning

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal378
low infat11g
saturates4g
carbs54g
sugars18g
fibre4g
protein14g
salt0.3g
Advertisement

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

Method

  • STEP 1

    Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn’t boil dry towards the end of its cooking time.

  • STEP 2

    Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.

  • STEP 3

    Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you’ve prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content