A warm, savory rice porridge built on this unsweetened almond milk makes a quick, nourishing weeknight supper. The rice cooks down in the milk to a tender, creamy base, topped with browned garlic and oil for depth. Serve it plain or with a soft egg stirred in.

Serves 2. 25 minutes, 5 at the stove.

About 520 calories a serving, 11 g protein, 48 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons of oil in a medium pot over medium heat, add 3 cloves of garlic sliced thin, and cook until the garlic turns pale golden and the oil smells fragrant, about 3 minutes. Pour in 1 quart of almond milk and 1/2 cup of rice, stir once, and bring to a bare simmer.5 min
2. Lower the heat to the lowest setting and cover with a lid, leaving it slightly ajar so steam can escape. Cook for 15 to 18 minutes, stirring once halfway through, until the rice breaks down and the mixture is creamy and the grain has mostly dissolved.17 min
3. Taste and season with 1/2 teaspoon of salt and pepper. If you want a soft egg in the bowl, crack it into a small cup, gently stir the porridge to create a small well in the center, pour the raw egg into the well, cover, and let it poach off the heat for 2 minutes.

Note Swap the eggs for a squeeze of fresh lemon or a few drops of soy sauce. Porridge keeps refrigerated for three days, thinned with water or milk when you reheat it. Serve with a side of toast, a simple salad, or pickled vegetables to cut the richness.