This Porridge Is Downright Modern

Yahoo Food

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.

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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)

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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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