The Chinese have a near lock on the perfect cold weather breakfast. It’s stick-to-your-ribs congee, or rice porridge, which is basically a small amount of rice cooked in a large amount of waer. The version pictured here is 8-Treasure Congee, in addition to rice, it contains other grains, red (adzuki) beans, peanuts, lotus seeds, jujubes (like small dates), and delicate fungi. Ingredients can vary, ginger is a common addition, and some versions are even sweetened to make a dessert, maybe with the addition of some fresh fruit.
I cooked mine all night on low in the crockpot, then stirred in some shredded leftover Asian barbecued pork and sprinkled some sliced scallion on top.
We Armenians have a version of this called malez abour, with ground lamb and scrambled eggs added to cooked rice. Like oatmeal kicked up a few notches!