The Tastiest Recipe for Vanilla & Cinnamon Breakfast Rice

Vanilla & cinnamon breakfast rice

Introduction

This dish is simple and quick to make breakfast, which you’re able to prepare overnight or make and eat fresh in the mornings. This dish takes a total of 45 minutes to make with 4 servings made per 

Ingredients 

• 200g of wholemeal basmati rice
• 200 ml of whole milk 
• 2 tsp of vanilla extract 
• 3 bay leaves 
• 1 cinnamon stick 
• 12 dried apricots 
• 4 x 100ml pots bio yogurt 
• 12 walnut halves, broken into pieces 

(if you’re allergic to nuts or don’t like dried fruit then you’re welcome to substitute it with fresh fruit, oats or anything else you prefer)

Preparation 

1-Boil the rice in a non-stick pan with 600ml of water adding in the bay leaves and vanilla extract shortly after. Once you bring it to a boil, cover with a lid and simmer for 25-30 minutes until rice is tender. Ensure that the rice doesn’t boil dry. 

2-(This step is not needed) Boil the apricots in 300ml of water and then cook over a low-medium heat until tender, about 10-15 mins. Set aside.

3-Remove the bay leaves and cinnamon stick from the rice, then add half the yogurt into the rice. Both the rice and the apricots(if you like) we will keep chilled, separately, for up to 24 hrs in the fridge. 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.

These can change depending on what you choose to add or remove. 

Full credits to:

https://www.bbcgoodfoodme.com/recipes/vanilla-cinnamon-breakfast-rice/

For the recipe!