This delicious gluten-free breakfast entree is so easy to mix up the night before, just pop in the oven, and set your timed bake. In the morning you’ll wake up to the lovely aroma of a hot ready-to-eat breakfast. As a child, I always loved my Mom’s rice pudding. This is not as sweet as a dessert rice pudding, but ever-so-nice with the additional boost of the millet, a seed-grain that is high in mineral content. Millet can be fluffy like rice or creamy like mashed potatoes and this recipe takes advantage of both. For convenience and economy of time I freeze rice and other grains that I use often. See the note at the bottom for tips on freezing.