Dinner

Vanilla & Cinnamon Breakfast Rice Recipe

BySophie Carsel November 4, 2025November 4, 2025

Introduction

This Vanilla & Cinnamon Breakfast Rice is a comforting and nourishing way to start your day. Creamy basmati rice is gently infused with warm spices and paired with tender apricots and crunchy walnuts for texture and flavor. It’s a delicious twist on traditional porridge that’s easy to prepare ahead.

The image shows three white bowls filled with creamy rice pudding topped with white cream, light orange apricot slices, and chunks of brown walnuts, all placed on a white marbled surface. Two bowls are arranged closely on a white ceramic plate with a spoon resting on it, while the third bowl is on its own plate nearby. There is also a small white bowl filled with apricot slices in syrup beside them. Some walnut pieces are scattered on the plates and surface around the bowls. The scene is brightly lit with soft shadows, and the background has a light blue tone. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the rice, 600ml water, milk, vanilla extract, bay leaves, and cinnamon stick into a large, deep non-stick pan. Bring to the boil.
Step 2: Cover the pan with a lid and simmer gently for 25-30 minutes until the rice is tender, watching carefully so it doesn’t boil dry towards the end.
Step 3: While the rice cooks, put the split apricots and 300ml water into a small pan. Cook over low to medium heat for 10-15 minutes until the apricots are soft. Set aside.
Step 4: Remove the bay leaves and cinnamon stick from the rice. Stir in half of the yogurt to make the rice creamy.
Step 5: Serve the rice in bowls, topped with the remaining yogurt, cooked apricots and their juices, and broken walnut pieces.
Step 6: If prepared in advance, both rice and apricots keep well refrigerated for up to 24 hours. Reheat the rice gently with a splash of milk to loosen before serving if preferred warm.

Tips & Variations

Use almond or oat milk instead of cow’s milk for a dairy-free version.
Add a drizzle of honey or maple syrup if you prefer a sweeter breakfast.
Swap walnuts for toasted pecans or almonds for different crunch and flavor.
For extra texture, stir in some toasted coconut flakes before serving.

Storage

Store the cooked rice and apricots separately in airtight containers in the refrigerator for up to 24 hours. When reheating the rice, warm gently and add a splash of milk to loosen the texture. Serve immediately after warming.

How to Serve

The image shows three white bowls filled with creamy rice pudding topped with dollops of white cream, orange apricot slices, and scattered brown walnut pieces. Two silver spoons rest inside two of the bowls, and one silver spoon lies on a large white plate that holds one of the bowls. Next to that bowl on the plate is a small white cup filled with more apricot slices in light syrup. Some walnut pieces are scattered on the plate and the white marbled surface below. The background is light blue with a soft texture. photo taken with an iphone --ar 4:5 --v 7

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 result in a softer texture. Adjust cooking time accordingly and keep an eye on the liquid to prevent it drying out.