Brown Rice Porridge with Hazelnuts and Jam

From the kitchen of Carly

Creamy brown rice porridge simmered in almond milk until it reaches that perfect, loose pudding consistency. Vanilla runs through every spoonful, while toasted hazelnuts add crunch and jam brings bright, jammy sweetness to each bowl.

Brown Rice Porridge with Hazelnuts and Jam

Brown rice porridge is comfort food that actually fills you up. The grains soften into a creamy, loose pudding over an hour of gentle cooking, soaking up vanilla and almond milk without any cream. Toasted hazelnuts and a spoonful of jam turn breakfast into something you'd linger over, with real texture and intentional sweetness instead of sugar dumped into milk.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/3 cupblanched hazelnuts
  • 4 cupunsweetened almond milk
  • 1 cupshort-grain brown rice
  • 1/4 cupsugar
  • 1 pinchkosher salt
  • 1/2vanilla bean, split lengthwise
  • 1/4 cupjam (such as plum
  • 1apricot
  • 1or peach)

Instructions

  1. Preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast, tossing occasionally, until they turn a deep golden brown, 8 to 10 minutes. Cool completely, then coarsely chop and set aside.

  2. In a large saucepan, combine the almond milk, rice, sugar, salt, and 4 cups of water. Scrape the seeds from the vanilla bean half directly into the pot and drop the pod in too. Bring everything to a boil, then drop the heat and let it simmer, stirring occasionally, until the rice is very tender and the mixture has the loose, creamy consistency of oatmeal or rice pudding, 60 to 70 minutes. Fish out the vanilla pod, then ladle the porridge into bowls and finish each one with a spoonful of jam and a scatter of the toasted hazelnuts.

Tips from the kitchen

  • Toast the hazelnuts first and let them cool completely, so they stay crisp and don't soften into the warm porridge. Coarse chop, not fine, to keep them toothy.
  • Stir the rice every 15 minutes or so to prevent sticking to the bottom of the pan. You want a loose, creamy consistency, not a thick sludge.
  • Make this ahead. Porridge keeps in the fridge for 3 days and actually tastes richer the next morning. Thin it with a splash of almond milk when you reheat.
  • Scrape the vanilla seeds into the pot but also toss in the empty pod, it'll perfume the whole pot as it simmers.

Variations

  • Swap the hazelnuts for toasted almonds or walnuts, keeping the same toasting time and texture in mind.
  • Use coconut milk instead of almond milk for a richer, less neutral base, or split the liquid between both.
  • Skip jam entirely and top with stewed rhubarb, poached pears, or a drizzle of honey and a sprinkle of sea salt instead.
  • Stir in a splash of bourbon or brandy with the vanilla seeds for a warm, boozy edge.

Make ahead and storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with an extra splash of almond milk or water to loosen it back to porridge consistency. Freezing is not recommended, as the texture becomes grainy when thawed.