Most Americans would consider eating oatmeal for breakfast, but for the vast majority of Asians, rice is the breakfast food of choice. Here is a distinctively Indian variation on the Asian breakfast theme that can be cooked while you sleep and be ready for breakfast when you wake up.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the rice and water in the slow cooker insert, cover, and cook on low overnight, about 8 hours.
Step 2
In the morning, grind the cinnamon, cardamom pods, and nutmeg to a powder in an electric coffee mill or a mortar and pestle.
Step 3
Add the currants and spices to the rice and stir in 15 minutes before serving.
Step 4
Divide the rice among 4 cereal bowls and pour 1/2 cup milk on top of each serving.
Step 5
Sprinkle each bowl with the toasted coconut and nuts. Drizzle with honey.
Suggested Beverage
Step 6
A cup of hot spiced chai would be a perfect complement.
