A warm, sweet breakfast to keep you going until lunch!


  • 1 handful of hazelnuts
  • 950 ml unsweetened almond milk
  • 85 g short-grain brown rice
  • 50 g sugar
  • vanilla bean split lengthwise
  • 85 g Strawberry Jam



  • Preheat oven to 350°.
  • Toast hazelnuts on a rimmed baking sheet for 8-10 minutes, until golden brown.
  • Let them cool and then coarsely chop.
  • Combine almond milk, rice, sugar, and 4 cups of 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.