I adapted a recipe from a cooking class I took when I was pregnant:
1/4 cup brown rice
1 serving ICBN
sprinkle of cinnamon (to your taste)
Sprinkle of cardamom (to your taste)
Splenda - I did 3 tsp but you could do less
Dash of salt (I use sea salt)
Mix and heat if cold. I thought it was delish. I have no clue if we can use cardamom but I didn't use much, a little goes a long way. The original recipe called for ginger in addition to the other spices but I didn't have any and thought that might be too much flavor for so little rice. The original recipe also says to cook the rice in coconut milk and add the spices while cooking. I think I used agave as a sweetner originally.