At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.
Recipe information
Yield
4 Servings
Ingredients
⅓
cup blanched hazelnuts
4
cups unsweetened almond milk
1
cup short-grain brown rice
¼
cup sugar
pinch of kosher salt
½
vanilla bean, split lengthwise
¼
cup jam (such as plum, apricot, or peach)
Need to make a substitution?
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Calories (kcal) 350 Fat (g) 10 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 61 Dietary Fiber (g) 5 Total Sugars (g) 19 Protein (g) 7 Sodium (mg) 320