Comfort fix can come from snacks

Perhaps it’s hard to get going on a dark, shivery morning. Perhaps later in the day a touch of chill and fatigue begin to invade consciousness and must be kept at bay.

Be of good cheer. No extreme measures are needed for a quick comfort fix. Here are a couple of easy remedies: a bowl of creamy almond-cinnamon rice pudding (a good way to use up leftover cooked rice), and hot chocolate to drink with an almond snack.

Your choice: Make one, two or all three, for breakfast, as dessert or snack. Each complements the almond and chocolate flavor theme.

Cinnamon-Almond Rice Pudding

Recipe developed for the Associated Press by the Almond Board of California

3/4 cup cooked rice, preferably basmati or jasmine

3/4 cup almond milk

1/4 teaspoon ground cinnamon

1/4 cup sliced almonds, toasted

1 teaspoon honey

Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thickened and rice is a bit creamy. Serve in a bowl, topped with almonds and drizzle with honey.

Microwave instructions: Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1 to 2 more minutes, until milk is thickened and rice is a bit creamy. Top with almonds and drizzle with honey.

Yield: 1 serving.

Nutrition information per serving: 424 calories, 20 grams fat (1.7 grams saturated, 42 percent fat calories), 15 grams protein, 49 grams carbohydrate, no cholesterol, 7 grams dietary fiber, 24 milligrams sodium.

Almond Hot Chocolate

Recipe developed for the Associated Press by the Almond Board of California

6 ounces good-quality bittersweet or semisweet chocolate, chopped

1 teaspoon unsweetened cocoa, plus more for garnish

2 cups almond milk

1 teaspoon vanilla extract

Chocolate-Covered Almonds (recipe follows)

Place the chocolate and cocoa in a mixing bowl. Bring almond milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla. If available, use a hand blender or hand mixer to make it even more frothy on top. Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.

Yield: 4 servings (small but very rich; if calories are of no concern, treat yourself to a double helping).

Nutrition information per serving: 278 calories, 15 grams fat (7.9 grams saturated, 48 percent fat calories), 6 grams protein, 36 grams carbohydrate, no cholesterol, 4 grams dietary fiber, 77 milligrams sodium.

Chocolate-Covered Almonds

Recipe developed for the Associated Press by the Almond Board of California

1/2 cup almonds, roasted

2 ounces bittersweet or semisweet chocolate, chopped

Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.