Recipes

Porridge with Hazelnuts and Chivers Strawberry Jam

Ingredients

Handful of hazelnuts

950ml of unsweetened almond milk

85 grams of short-grain brown rice

50 grams of sugar

1/2 vanilla bean, split lengthwise

85 grams of Chivers strawberry jam

Preparation

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

Porridge with Hazelnuts and Chivers Strawberry Jam