Congee is a Chinese specialty that is basically rice in water. Oatmeal is a heart-warming invention that comes from wheat. Both are wonderful for cold days. While one may be Bubble Child friendly, for some reason I think we can do better than rice in water. Oatmeal should technically be gluten-free, as the oats themselves do not contain gluten, but through cross-contamination and over-processing, they’re not safe for those with Celiac or strong gluten intolerances.
Which is why millet is so great. My morning inspiration was to use leftover millet I had from lunch yesterday (naturally gluten-free with a sweet taste much like corn), and heat up some lactose-free milk with honey, vanilla, and cinnamon. It was a warm morning.
Ingredients: 1. Millet: 2 cups water, 1 cup uncooked millet, a hearty pinch sea salt. 2. Honey Cinnamon Milk: 3 cups lactose-free milk of choice, 1 tsp. ground cinnamon (or whole, remove after heating), 1 tsp. pure vanilla, 1 heaping tablespoon vanilla, pinch sea salt
Method: Much like rice, bring 2 cups water and salt to a boil, add millet, stir, cover, and reduce heat to low. Simmer (covered) for about 15 minutes, or until water is absorbed. Set aside to cool and hold a bit. Heat milk over medium heat with seasonings. Once just boiled, add millet, stir once, reduce heat to low, let simmer 1-2 minutes to infuse flavors. Divide into bowls, and receive your morning.