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.

　　

Ingredients

serves 4

　　1 1/2 cups organic brown basmati rice, rinsed well

　　3 1/2 cups water or soymilk

　　1 1/2 sticks cinnamon

　　2 green cardamom pods

　　1/2 teaspoon nutmeg, freshly grated if possible

　　1/2 cup currants or raisins

　　2 cups milk, heavy cream, rice milk, or soymilk

　　3 tablespoons coconut, flaked and toasted

　　1/2 cup walnuts or almonds, coarsely chopped and toasted

　　Honey, for drizzling (optional)

　　

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.

　　Gourmet Vegetarian Slow Cooker