Dessert

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

ByBen Miller November 3, 2025November 3, 2025

Introduction

This vanilla and cinnamon breakfast rice is a comforting and wholesome way to start your day. Combining warm spices, creamy yogurt, and sweet apricots, it offers a delightful balance of flavors and textures. It’s easy to prepare and can be enjoyed warm or chilled.

The image shows three white bowls filled with creamy rice pudding topped with a dollop of white cream, chunks of soft apricot in light orange color, and scattered walnut pieces in brown hues. Each bowl has a silver spoon inside or next to it. The bowls are placed on two round white plates with a few extra walnut pieces spread around. There is also a small white bowl with more apricot pieces in syrup on the side. All of this sits on a white marbled surface. 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: Tip the rice into a large, deep non-stick pan with 600ml water, the 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. Keep an eye on it near the end to prevent it from boiling dry.
Step 2: Meanwhile, place the apricots in a small pan with 300ml water and cook over low-medium heat for 10–15 minutes until they are tender. Set aside.
Step 3: Remove the bay leaves and cinnamon stick from the rice, then stir in half of the yogurt. Spoon the rice into bowls.
Step 4: Top each bowl with the remaining yogurt, the cooked apricots with their juices, and the broken walnut pieces. Serve warm or cold.

Tips & Variations

For a creamier texture when reheating, add a splash of milk to the rice to loosen it.
Swap walnuts for pecans or almonds if preferred for a different nutty flavor.
Try adding a drizzle of honey or maple syrup for extra sweetness if desired.
Use fresh apricots in season, simmered gently, as an alternative to dried ones.

Storage

Store the cooked rice and apricots separately in airtight containers in the refrigerator for up to 24 hours. Reheat the rice gently, adding a splash of milk to loosen it if needed. The apricots can be enjoyed cold or warmed slightly before serving.