Bhutanese Red Rice, Millet, and Oat Breakfast Pudding

In a small saucepan (or electric rice cooker, as I did) combine Bhutanese red rice, millet, water, cinnamon stick, cardamom and bay leaves; allow grains/spices to soak for at least 20 minutes before cooking. Cover and bring to a boil. Reduce to a simmer, being careful mixture does not boil over. Cook until grains are tender, about 25 minutes. Pick out whole spices and discard. Cool and transfer cooked grains to an airtight container and refrigerate overnight.

Preheat the oven to 350 degrees. Spray or butter a 2 quart round ceramic baking dish. Set aside.

Make cashews:In a small pan, melt butter over medium heat until beginning to brown.

Add cashews, shaking pan or stirring occasionally, being careful not to burn them as they cook quickly. You want most of the pieces golden brown on both sides.

Remove pan from heat and add turbinado sugar, tossing to combine. Set aside.

In a large bowl, gently break up the cooked grains with a spoon. Fold in the oats, and currants (breaking up any clusters, with your fingers), to evenly incorporate.

In a separate bowl (I used my quart Pyrex), using a fork or whisk, combine mashed bananas, half-and-half, eggs, brown sugar, spices, salt and vanilla.

Pour liquid mixture into grain/currant mixture and stir.

Transfer to prepared baking dish. Top with toasted brown butter cashews.

Bake for 40-45 minutes until top is golden and puffed up.

Serve immediately, with a dollop of crme fraiche or yogurt, if desired. Enjoy and then eat something savory!