So, continuing on this whole breakfast theme thing I seem to have going on, how about some rice porridge?
This version simply cooks the rice (arborio, but any short grain will do) in some water and milk (1/2 cup rice, 1 1/2 cup water, 1 cup milk), with a pinch of salt and cinnamon until most of the liquid is gone and the rice is tender. Top with browned butter (yum!), brown sugar and some slightly caramelized (again in brown butter and a bit of sugar and salt) apple slices. My bowlful was just barely sweet, with most of the flavor coming from the browned butter and rice.