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+ servings

Brown Rice Porridge With Pecans


  • cup pecans
  • 4 cups unsweetened almond milk
  • 4 cups water
  • 1 cup short-grain brown rice
  • 2 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • pinch of kosher salt
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ cup strawberry-rhubarb puree (or jam such as plum, apricot, or peach)


  • In a cast-iron skillet, on medium-low, heat the coconut oil.
  • Add pecans and toast them until golden brown (~ 5-6 minutes). Let cool, then coarsely chop.
  • 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 the vanilla pod.
  • Serve the porridge topped with strawberry rhubarb puree (or jam) and toasted pecans.