Peruvian Rice Pudding

Ingredients

1/4

cup coconut

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)

whole cloves

1/4

cup raisins

2/3

cup sweetened condensed milk (not evaporated)

piece (1/2 x 2 inch) orange peel

egg yolk, beaten

teaspoon vanilla

Ground cinnamon, if desired for garnish

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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.