This traditional fall favorite breakfast can be served year-round. Our Mahatma® Jasmine Rice and Quinoa has an extra helping of protein for you to start your day off right with that sweet apple-cinnamon flavor. For best results, use apples that are in season or from your local farmer’s market.
Peel and core the apples. Chop them into bite-sized pieces.
Bring the water to a boil in a saucepan. When it is boiling add in the rice and quinoa and apples. Cover and reduce heat to low.
Simmer for 20 to 25 minutes or until liquid is absorbed and apples are soft. Use a fork to test if the apples have reached the desired tenderness.
Stir in cinnamon and drizzle with honey (or maple syrup). Serve immediately and enjoy.
Apple and cinnamon, a match made in heaven! The gooey texture of the rice and quinoa cooked with your favorite apple variety all topped with cinnamon and honey make this a great breakfast or anytime snack for that matter. The Jasmine Rice and Quinoa give this an apple pie rice bowl feel that brings it right up to comfort food level.
This recipe is even great if you’re watching your waistline. Use our Whole Grain Brown Rice variety and cook with water instead of milk. If you’re cut short on time, toss the ingredients into your Instant Pot or slow cooker and get back to work.
Similar to a rice pudding, you can easily turn this into a delectable dessert by heating up 1 tbs of butter and cook the apples for 1 to 2 minutes before tossing in the jasmine rice and quinoa to toast. Then add in the water or milk and bring to a boil. To finish, mix in dried fruit like raisins with the honey and cinnamon. Feel free to add peanut butter instead of dried fruit and honey, if desired.