A nice gluten-free porridge
Serves 2

1/2 cup basmati rice

1 cup water

1 1/2 cups milk

1/4 cup shredded coconut

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 Tbsp. ghee (or coconut oil)

3 medjool dates, chopped

maple syrup to sweeten, if desired

In a saucepan, bring the water and milk to boil, then add the rice and shredded coconut. Lower heat to a simmer until the rice is soft and swollen, 30-40 minutes, depending on desired consistency.

In a small skillet, on low heat, heat the ghee and add the ground cinnamon and cardamom. Cook until the aromas of the spices come through, but be careful to avoid burning. 

Pour the spice and ghee mixture over the cooked rice porridge and mix. Add the chopped dates and maple syrup (if desired) to sweeten. 

If a more warming porridge is desired, use dry or fresh ginger, ground nutmeg and ground black pepper in addition to the cinnamon and cardamom.