Photo by Michael Graydon and Nikole Herriott
At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.
Recipe information
Yield
4 servings
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)
Preparation
Step 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.
Step 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.
Recipe notes
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