Brown Rice Porridge with Hazelnuts and Jam

Directions

1. 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.

2. 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.