At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.
Ingredients
4 servings
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.
How would you rate Brown Rice Porridge with Hazelnuts and Jam?
Leave a Review
Reviews (5)
Back to TopOh my gosh. This was really tasty! Made with my homemade almond milk too so not sure how much that added to this because it IS leagues above store-bought to begin with. A nice chewy short grain brown rice and a detectable amount of salt and this is just so nice to make ahead and reheat a bowl in the morning for a quick, healthy and tasty breakfast. Add variety with high quality fruit jams...mmmmm. Will definitely make again and again.
StephL
Woodbury, MN
3/2/2018
I travel a lot and find that other countries eat a soupy rice for breakfast and I've always loved it. This recipe hit the spot. I was shocked at the amount of liquid required, but trust me - you need it. I cut the liquid by 1/2 cup and ended up adding it back near the end. I did use preserves on top and love it. Although, if your preserves are really sweet - you could cut down on the sugar in the rice.
tlginptc
Atlanta, GA
2/23/2015
This was really good, I will definitely make again. I had rhubarb preserves on hand, I'll switch it up for different flavors. I should have read the reviews before I decided that the liquid was too much, my rice could have used a bit more liquid. I will definitely make this again.
grazianolinda
Hanover Park, IL
7/28/2014
Loved this. I used homemade almond milk, which may have contributed to the yumminess, but I thought it was totally delicious. Creamy and filling without being too sweet or bad for you.
dag556
Philadelphia, PA
6/17/2014
This was yummy! I don't eat oatmeal, but this was warm and filling. I topped with apricot preserves and it was very tasty. You really DO need all the liquid it calls for as most of it will be absorbed by the rice. Next time I will top with toasted almonds as I prefer them to hazelnuts.
Anonymous
Boulder, CO
6/12/2014
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