Ever since my daughter was born, Christmas breakfast has been at my house. Parents, in-laws, siblings, cousins, significant others – any family in town at the time, hustle over for breakfast (usually something baked that is sweet, something baked that is savory, fresh fruit, cream biscuits, bacon) and opening presents. Since my husband and I are usually up until the wee hours of the morning, putting together “Santa list” items - play kitchens or train tables – I am a big fan of festive breakfast items that get a head start in preparation the night before. A few years ago, I made baked oatmeal – with eggs, cream and apples - that was quite good. Here is my riff on that theme, using Bhutanese red rice, millet, and Bob’s Red Mill gluten free old-fashioned rolled oats. The red rice and millet are fragrant and naturally a bit sweet; I upped this with currants and banana, added warmth with spice, and topped it all off with some toasted brown butter cashews. The resulting pudding is perfect for breakfast (would make a lovely, not too sweet, dessert too), served with a dollop of crème fraiche (for those so inclined). Enjoy warm or at room temperature. It is also delicious, chilled, the next day. NOTE: Make the red rice/millet the night before, leaving only assembly (it comes together quickly) and baking before your breakfast guests arrive. - gingerroot

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