eclaire (what’s in a) name?

hi my dear readers! how are you? i have some news to share! remember how i hinted at big changes way back in april? well it’s officially official! i’ve accepted admission to a masters of public administration program at the university of washington, and mike and i will be moving up to seattle at the end of the summer. it’s going to be a big change for us – we’re excited to try living in a new city, and i’m excited to go back to school, but we’re also going to miss all of our friends and family here in california.

to celebrate our upcoming move, my beautiful little sister’s birthday (click here and here for pics), and noah passing his phd qualifying exams, i’ve made some rice pudding. this is a great recipe for using up leftover rice. all you have to do is boil some milk, throw in the leftover rice, some raisins, and a cinnamon stick, and you’ll be enjoying a warm, simple, and delicious dessert. i hope you all enjoy this recipe as much as i do, and i promise to keep you updated as mike and i prepare for the big move to seattle!

one year ago: creme brulee

rice pudding

yields about 8 servings
adapted from cheap healthy good

• 4c (soy) milk
• 2c cooked jasmine rice (or 1c dry jasmine rice, 2c water, simmered over low heat for 20 minutes)
• 1/2c sugar
• 1/2c raisins
• 2 cinnamon sticks
• 2t vanilla
• dash of cinnamon, to garnish, optional
• fresh fruit to garnish, optional
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1. put the (soy) milk into a large sauce pan and bring to just under a boil
2. add the cooked rice, sugar, raisins, and cinnamon sticks to the soy milk
3. reduce the heat to medium and simmer for 30-40 minutes, stirring occasionally
4. when the the pudding is thick, remove from the heat
5. throw away the cinnamon sticks and stir in the vanilla
6. serve warm with fresh fruit and cinnamon, if desired, and enjoy!