Ingredients

• 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)

Instructions

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. 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.