1 1/2 c. white basmati rice
3 1/4 c. boiling water
Pinch of salt
1/4 c. honey
1/3 - 1/2 c. craisins (dried cranberries)
1/3 - 1/2 c. chopped dried apricots
1/3 - 1/2 c. raw or toasted almonds

This can be made without dairy ingredients or you can add some thickly reconstituted powdered milk and a couple tablespoons butter OR cream or half and half to taste.

Optional: 1/2 tsp. or so ground cardamom

We invented this breakfast rice on a Boundary Waters canoe trip and it tasted just as good when we made it in the kitchen. Except for the rice and water, all the amounts are very approximate and should definitely be tinkered with and adjusted to your taste. Boil the water with the salt and add the basmati rice when the water is at a rolling boil. Stir a few times right at the beginning and let cook on the heat for five minutes or so. Then cover the pan, remove from the heat and let sit without stirring. (Basmati cooks to perfection in 20 minutes this way 100% of the time.) Before the rice has quite absorbed all the water, add the other ingredients and then let sit until the rice finishes. See what this does for your paddlestroke!