Life Inspires Me

October 15th, 2010- Happy Friday! Today is an art day.

I wear earrings when I paint… It makes me feel more like… ya know… professional and stuff.

Earrings make my pj's professional

October 14th, 2010-  Today my Cochlear Implant turned 2years old, and life couldn’t be anymore inspiring. :)

In some games there are winners and losers…

Michigan vs. Michigan State

In life winning is not everything, but the effort to win is.

We're all winners in life

Rice Pudding

Rice pudding is just delish! Enough said.

The recipe for this sweet treat is Gluten-free and Dairy-free, but please feel free to mold this recipe to your liking.

Servings- 4

Ingredients-

2 cups rice milk (this makes the recipe dairy-free!)

½ cup mochi sweet rice (or just less. You need 20 teaspoons of rice)

8 teaspoons sugar

2/3 cup of raisins

1/8 teaspoon Saigon cinnamon (if your cinnamon is not that strong, add a bit more)

Preheating the oven

Go ahead and turn on that oven to 350°.

Preparing the pudding

Gather four ramekins. Grease them generously, with either butter or your favorite non-dairy substitute. Pour ½ cup of the rice milk into each one. Spoon in 5 teaspoons of the rice, 2 teaspoons of sugar, 3 tablespoons of raisins, and the cinnamon into each one. Stir.

Baking the pudding

Place the ramekins in a shallow baking dish or baking pan. Slide it into the oven and set the timer for an hour. When the timer rings, check the puddings. They should have caramel-cinnamon tops. Most of the milk will be absorbed. The ramekins in the back might be closer to done than the ones in front. Switch them. Bake some more, for maybe 15 minutes. (Pay attention to your own oven for timing on this.)

Finishing the pudding

Cool the puddings for at least one hour on your countertops before eating them. Better yet, let them cool in the refrigerator for at least an hour more before eating.

Enjoy!!