Carolina Gold Rice Porridge

Lightly adapted from Everything I want to Eat by Jessica Koslow,

1 cup organic Carolina Gold Rice
4 cups unsweetened vanilla almond milk
4 cups water
1/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon vanilla bean paste
Roasted & salted pistachios
Favorite jam

Rinse the rice in a fine-mesh strainer with cool water. Place rice in a heavy-bottomed saucepan.
Pour in the almond milk, water. Add the sugar and salt, stir to dissolve. Stir in the vanilla bean paste.

Bring to a boil over medium high heat. Reduce heat and cook, stirring occasionally until the rice is soft and the porridge is thick, most the liquid evaporated, about 30-45 minutes. Watch closely, especially near the end of the cooking time, stirring to prevent the rice from sticking to the bottom of the pan.

Top each serving with a handful of pistachios and a spoonful of your favorite jam.

COOK’S NOTES: I used vanilla almond milk (non-dairy) vanilla bean paste (for ease). The original recipe uses whole milk and a vanilla bean pod.