Spiced Rice Breakfast Porridge

• 1 cup steel-cut oats (not quick-cooking)
• 1/2 cup short-grain brown rice (not quick-cooking)
• One 3-inch cinnamon stick
• 1/3 cup plus 2 tablespoons turbinado sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 bananas, peeled and halved lengthwise
• Roasted chopped almonds and heavy cream, for serving

1. In a medium saucepan, combine 4 cups of water with the oats, rice, cinnamon stick, 1/3 cup of the sugar and the salt; bring to a simmer.
2. Cover and cook over low heat, stirring occasionally, until tender and thickened, about 30 minutes.
3. Discard the cinnamon stick.
4. Meanwhile, in a nonstick skillet, melt the butter.
5. Press the remaining 2 tablespoons of sugar on the cut sides of the bananas.
6. Cook sugar side down over moderately high heat until caramelized, about 2 minutes.
7. Top the porridge with the bananas.
8. Serve with chopped almonds and cream.

oats, shortgrain brown rice, cinnamon, turbinado sugar, kosher salt, unsalted butter, bananas, almonds

Taken from www.foodandwine.com/recipes/spiced-rice-breakfast-porridge (may not work)