Coconut Milk Rice Pudding

• 2 cups long grain rice
• 1/4 cup vegetable oil
• 4 cups coconut milk
• 4 cups sugar
• 1 stick butter
• 1/3 teaspoon saffron, steeped in 2 tablespoons hot water
• 2 tablespoons rose water
• 1/2 cup pistachios, finely chopped
• 1/2 cup candied orange peel

1. Soak the rice in 2 cups water for 1 hour.
2. Drain and pour the rice into a food processor.
3. Grind until broken up but not powdered.
4. Pour into a pot with 4 cups water and add the oil.
5. Bring to a boil and cook 20 minutes, stirring continuously.
6. Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl.
7. Let stand to dissolve, 20 minutes.
8. Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat.
9. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water.
10. Simmer until the rice is cooked and has a thick consistency, 15 more minutes.
11. Remove from the heat and pour into a serving bowl, stirring to cool.
12. Place in the refrigerator for 4 hours to set.
13. Garnish with pistachios and candied orange peel.

long grain rice, vegetable oil, coconut milk, sugar, butter, saffron, water, pistachios, candied orange peel

Taken from www.foodnetwork.com/recipes/coconut-milk-rice-pudding-recipe.html (may not work)