Brown Rice Porridge with Hazelnuts and Jam
A creamy and comforting breakfast porridge made with short-grain brown rice, almond milk, and vanilla, topped with toasted hazelnuts and fruity jam. This wholesome dish combines nutty flavors with subtle sweetness.
4 servings
1 hr 20 min
Ingredients
- •⅓ cup blanched hazelnuts
- •4 cups unsweetened almond milk
- •1 cup short-grain brown rice
- •¼ cup sugar
- •1 pinch kosher salt
- •½ whole vanilla bean
- •¼ cup jam
- •apricot
- •peach
Cooking Instructions
- 1.
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 2.
Combine almond milk, rice, sugar, salt, and 4 cups water in a large saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is very tender and mixture resembles loose rice pudding or oatmeal, 60-70 minutes. Remove vanilla pod. Serve porridge topped with jam and hazelnuts.
70 min
