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.