Breakfast Rice Pudding

Serves 1 hungry person (easily adaptable to serve more—double or triple all ingredients)

1 to 1-1/2 cup cooked basmati rice

1/2 cup milk (oat, almond, goat, cow, etc.)

1/8 tsp. cinnamon (or to taste)

1/4 tsp. cardamom or 1 cardamom pod

2 saffron threads (optional)

1 tsp. ghee

1 tsp. maple syrup

1 medium chopped date

Salt and pepper to taste

Optional toppings: toasted sunflower or pumpkin seeds

Combine all ingredients except for optional toppings in a small pot. Cook on medium-low heat for 5-10 minutes. Continue cooking until the desired consistency is reached—longer for a drier pudding and shorter for a milkier version. Remove cardamom pod. Top with optional seeds and serve.

This recipe is easily adapted for any leftover grains—quinoa, millet, brown rice. Combine cooked grains with milk. Add spices and dates and cook over medium-low heat until hot, about 5 minutes.