Brown rice pudding with coconut and vanilla is the perfect bowl for the healthy comfort you have always dreamed of throughout the winter.

Thank God for the selective memories. Not what you would expect on the opening line of this Vanilla Coconut Rice Pudding recipe. I swear it’s happening somewhere …

I must clarify my statement. Thank goodness for our selective memory of happy moments. I can get all self-obsessed but instead I’ll explain this in one very angry sentence: Our brains are wired into a bias in memory for positive events while non-positive events are more easily forgotten.

Because I’m pretty sure the grand theft events of 2014 will be buried deep under the wonderful memories I made with friends and family from my last trip to San Francisco. In fact, I found a lot of comfort in this. The world had come and that my entire journey (and my life) had been ruined.

But then I thought again about Cog Psych’s lesson and the hours I spent studying memory biases and remembered that 10 years from now I probably won’t remember the so-called .

* Ingredients :

° 3 cups uncooked long white rice

° 2 tablespoons ground cinnamon + a little to garnish

° ½ 1 teaspoon ground cloves

° 2 tablespoons of liquid vanilla

° 1 can (340 grams) unsweetened condensed milk

° 1 can (400 grams) sweetened condensed milk

° ⅔ cup grated coconut

° ⅔ cup raisins

2 cups sugar

* How to prepare:

Put the rice, cinnamon and cloves in a large saucepan and adding about 3 L water also permit it boil for 31 to 41 min, stirring occasionally, until the rice is soft.

Add more boiling water if needed to keep the liquidity and pudding consistency.

Remove the pot from the heat, add the rest of the ingredients, and stir until well combined with each other.

Join pouring rice pudding to serve the yogurt, also garnish with cinnamon and coconut graters and serve warm.

Enjoy !

152706972 1332253877143691 8136005918729445952 n


Ding dong cake

Ding Dong Cake