Rainy night, rice pudding.

Oh, the weather. The weather in this city is always worth mentioning, because it’s impossible to overlook. When it’s sunny, it’s glorious, and you can smell the ocean and everything sort of glitters. And when it’s rainy, it’s not just rainy. It’s damp, sinister, dark. We live in a rain forest, here on the west coast. And today, we’re filling our reservoirs.

Also, our apartment is stacked up like a poorly played game of Tetris.

Grace came over tonight to help us pack, which she volunteered to do. She also volunteered to bring a pot of sausage stew, which was spicy and cinnamony and filled with chickpeas and carrots and flecks of green. And salad, with homemade blue cheese dressing and perfectly boiled eggs. And I couldn’t just not make something, and the rain.

Don’t forget the rain. Rice pudding is what you want when it’s like this, outside and in, when you’ve got to pack your life and the contents of your fridge into boxes, and you want to bring with you as little as possible.

Vanilla and coconut rice pudding

  • 3 cups cooked, cold long-grain white rice, such as basmati
  • 1 14 oz./398mL can of coconut milk
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 vanilla bean
  • 1/4 cup flaked, unsweetened coconut, toasted
  • 2 tbsp. melted butter
  • 1/4 tsp. salt

Preheat your oven to 350ºF.

In the same container that your leftover rice is being stored in, add the coconut milk, eggs, and sugar. Stir to combine.

Scrape the seeds from the vanilla bean into the pot, and add the pods as well. Stir in the toasted coconut and butter. Taste, and if you need to add the salt, then add that in as well and stir. Pour into a small casserole dish, about a quart-and-a-half in size.

Bake for 60 to 70 minutes, until bubbling and golden on top.

Serve warm, with a spoonful of cold jam. If you get a vanilla bean pod, don’t eat it. Nick said that it would be a good thing to have for breakfast, and I think he’s right. We’ve got leftovers, so we’ll eat it again tomorrow. I think it will be even better, warm and slightly sweet, and not goopy. And because there’s no cinnamon in it, it’s not the colour of cardboard. So it’s even kind of nice to look at. Delight.

When we get to the new place, and we get the little things like the Internet set up, I’d like to start thinking about the holidays, and cooking for them, because right about then it will be just about time. Don’t let me forget. I want to hear about what you’re doing as well. I won’t let you forget either! But for now, packing. And pudding. And bedtime. Good night!