Brown Rice Porridge With Hazelnuts And Jam
- 1/3 cup blanched hazelnuts
- 4 cups unsweetened almond milk
- 1 cup short-grain brown rice
- 1/4 cup sugar
- Pinch of kosher salt
- 1/2 vanilla bean, split lengthwise
- 1/4 cup jam (such as plum, apricot, or peach)
- Preheat oven to 350u0b0. 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.
blanched hazelnuts, unsweetened almond milk, shortgrain brown rice, sugar, kosher salt, vanilla bean, apricot
Taken from www.epicurious.com/recipes/food/views/brown-rice-porridge-with-hazelnuts-and-jam-51236270 (may not work)