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This Porridge Is Downright Modern

June 11, 2014

Rochelle Bilow

“Porridge” is such a delightful word to say, isn’t it? In the case of this creamy brown rice breakfast with almond milk and toasted hazelnuts, it’s also quite lovely to eat.

SEE MORE: 16 Recipes to Use Up Leftovers, Clean Out Your Fridge

At Sqirl, they make almond milk from scratch, which gives the porridge an extra-rich, nutty flavor.


  •  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)

SEE MORE: 18 Healthy, Energy-Packed Breakfast Recipes


Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

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.

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