When I was a child, I had a crazy step-aunt who loved to cook—usually while blasting Stevie Nicks and drinking one too many Mint Juleps. She was always slathered in essential oils and grew her own culinary herbs, and as a child raised in the Mormon church, she was the wildest person I had ever met.

She’d invite me over for sleepovers and we’d order Asian takeout and watch movies I wasn’t old enough to be watching. In the morning, she’d prepare the leftover takeout rice with steamed milk and cinnamon, and I thought it was the most extravagant and simple thing in the world.

I remember saying to myself—I’ll make this when I’m an adult too. So here is my rendition. It’s not essential to use black rice like I have, but it does have a wonderful floral and earthy taste that’s worth seeking out. This is a simple recipe that can be tossed together for a quick breakfast, or a comforting midnight snack.

Ingredients:

• 1 cup cooked rice (black rice preferred)
• 2 cups full-fat coconut milk
• 1 carrot, diced
• ½ tsp fresh minced ginger or powdered dried ginger
• Squeeze of fresh lime juice
• 1 tsp maple syrup
• 1 tsp DRAM Cardamom & Black Tea Bitters
• 1 tsp DRAM Gingergrass Adaptogenic Drops

Preparation:

1. In a small pot over medium heat, combine the coconut milk, carrot, ginger, lime juice, maple syrup, bitters, and adaptogenic drops.
2. Bring to a gentle simmer and let it cook for about 10 minutes, just until the carrot is tender.
3. Remove from heat and pour the warm mixture over the cooked rice.

Serve warm in your favorite bowl—slippers and Enya optional, but encouraged.