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Peruvian Rice Pudding

Name: Peruvian Rice Pudding
Prep time: 25 min
Total time: 2 h 35 min
Yield: 8
Cuisine: Latin American
Ingredients: 1/4 cup coconut; 1 cup water; 3/4 cup uncooked regular long-grain white rice; 2 1/2 cups whole milk; 1/4 cup sugar; 1/2 cinnamon stick (about 1 1/2 inch); 3 whole cloves; 1/4 cup raisins; 2/3 cup sweetened condensed milk (not evaporated); 1 piece (1/2 x 2 inch) orange peel; 1 egg yolk, beaten; 1 teaspoon vanilla; Ground cinnamon, if desired for garnish

Prep 25 min
Total 2 hr 35 min
Ingredients 13
Servings 8

Ingredients

1/4 cup coconut
1 cup water
3/4 cup uncooked regular long-grain white rice
2 1/2 cups whole milk
1/4 cup sugar
1/2 cinnamon stick (about 1 1/2 inch)
3 whole cloves
1/4 cup raisins
2/3 cup sweetened condensed milk (not evaporated)
1 piece (1/2 x 2 inch) orange peel
1 egg yolk, beaten
1 teaspoon vanilla
Ground cinnamon, if desired for garnish

Directions

1

In 1-quart saucepan, heat coconut and 1 cup water over medium-high heat to boiling; boil 10 minutes.
2

Meanwhile, place rice in 2-quart saucepan; add enough cold water to cover rice. Soak 10 minutes. Drain; return rice to saucepan.
3

Stir in coconut and water mixture, whole milk, sugar, cinnamon stick and cloves. Heat to boiling over medium heat, stirring frequently. Stir in raisins. Reduce heat; cover and simmer about 40 minutes, stirring frequently, until rice is tender.
4

Stir in sweetened condensed milk and the orange peel. Cover; cook over low heat about 10 minutes longer, stirring frequently, until desired consistency. Remove from heat; remove cinnamon stick, cloves and orange peel. Slowly stir in egg yolk until well blended. Heat to boiling over low heat, stirring frequently. Stir in vanilla.
5

Place into serving bowl. Cool slightly, about 30 minutes. Cover; refrigerate at least 1 hour. Just before serving, sprinkle with cinnamon.