Serves 4


  • 1 cup medium-grain brown rice
  • 4 cups whole milk
  • 1/4 cup sugar
  • 1/2 tsp. fine sea salt
  • 1/2 vanilla bean

  • Directions

    Active time: 15 minutes
    Total time: 1 hour 25 minutes

    In a fine-mesh sieve, rinse rice under cool water until water runs clear. Transfer rice to a large, heavy-bottomed pot. Pour in milk and 4 cups water. Add sugar and salt and stir to dissolve. Slice vanilla bean in half lengthwise and use dull edge of knife to scrape all the tiny black seeds into the pot. Drop in the scraped bean pod as well.

    Bring to a boil. Watch pot for the first few minutes; you want the liquid to boil but not boil over. Cook, stirring occasionally, until rice is soft, porridge is thick, and most of the liquid has evaporated, 60 to 70 minutes. As water evaporates, stir more frequently to prevent sticking.

    Discard vanilla bean pod and serve warm, topped with granola, fresh fruit, and a spoonful of jam. From Everything I Want to Eat (Abrams) by Jessica Koslow.


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