Vanilla & cinnamon breakfast rice

Want something different than porridge?

This healthy vanilla-and-cinnamon-flavored rice breakfast is topped with apricots and walnuts and will keep you full until lunch.

Ingredients

• 200g wholemeal basmati rice
• 2 tsp vanilla extract
• 200ml whole milk
• 3 bay leaves
• 12 dried apricots split in half widthways (so they still look whole)
• 1 cinnamon stick
• 12 walnut halves, broken into pieces
• 4 x 100ml pots bio yogurt

Method

Pour the rice, 600ml of water, the milk, vanilla, bay leaves, and cinnamon stick into a large, deep, nonstick pan. Bring to a boil, then cover with a lid and cook on low heat for 25 to 30 minutes, or until the rice is soft. Keep an eye on it near the end of the cooking time to make sure it doesn't boil dry.

In the meantime, put the apricots in a small pan with 300ml of water and cook them over a low to medium heat for about 10-15 minutes, or until they are soft. Set aside.

Take out the bay leaves and cinnamon stick and mix half of the yogurt into the rice. 

Both the rice and the apricots can stay cold for up to 24 hours on their own. Put the rice in bowls and top with the rest of the yogurt, the apricots and their juices, and the walnuts. 

If you made the rice and apricots the day before, you can eat them cold or warm them up with a splash of milk to loosen them up.

Information

Basmati rice : is a type of short-grain white rice that has a unique smell and taste. It is often used in Indian cooking. It is an indica variety from the aromatic genus Oryza, which also includes most of the popular basmati varieties.

Basmati rice has been grown in India at about 2,000 meters above sea level for a very long time. It was brought to Europe by the British during the colonial era, and it is now one of the most common kinds in supermarkets across the West.

The word "basmati" means "queen of fragrance" or "rice that smells like the queen." It is traditionally cooked in special pots that let steam cook it slowly. This keeps the flavor and makes it great for paella, risotto, soups, and curries.

Cinnamon sticks : are a versatile cooking ingredient that can be used to make both sweet and savory dishes.

Cinnamon sticks are naturally sweet and flavorful, so they work well in sweet things. They can also be used to make savory dishes, like chicken dishes or stir-fries.

Most of the time, cinnamon is used to make baked goods and desserts. It is also often used to improve the taste of stews and sauces.

Apricots :

Apricots that have been dried are known for being very useful. 

Their pink color and sweet taste can be used in a wide range of dishes, from snacks to desserts. But dried apricots are also a good way to get vitamin A and iron in a healthy way.

apricots :

Since 3000 BC, people in some parts of the Middle East and Central Asia have eaten dried apricots. They were also common in ancient Rome. 

The Romans called them "Sophoras," which comes from the Greek word for "to smile." This means that dried apricots have been around for a long time. 

Even though they have become more popular recently, they are still an important food staple.