Shangri-La Rice Pudding

• 2 cups water
• 1 stalk lemongrass, cut into 2 or 3 pieces (to fit in 3-qt sauce pan)
• 6 1/8-inch thick & 1-inch diameter ginger "coins"
• 3 Pandan leaves, each tied into an overhand knot (optional ingredient)
• 1/4 teaspoon salt
• 1 cup Bhutanese Red Rice
• 1 can coconut milk
• 3 cups whole milk
• 2/3 cup sugar

1. Combine water, lemon grass, ginger, pandan leaf, and salt in 3-quart saucepan. Bring to boil over high heat, then add rice. Once rice starts to simmer, reduce heat to low and cover. Cook until most of the water has absorbed, about 15 to 20 minutes.
2. Add coconut milk, whole milk, and sugar. Raise heat to medium-high until mixture starts to simmer. Reduce heat to maintain simmer. Cook until thickened and creamy, about 45 to 50 minutes. Stir mixture occasionally at first, and more frequently as it starts to thicken to prevent scorching.
3. Remove from heat. Once mixture has cooled a bit remove lemongrass, ginger, and pandan leaves. Transfer to bowl, and cover with plastic wrap. Cool to room temperature before serving or refrigerate and serve cold.
4. Note: Pandan leaves can be found frozen at well-stocked Asian markets. It is commonly used in Southeast Asian cuisine, and has a nutty, grassy flavor often used to flavor rice dishes.

water, stalk lemongrass, ginger, salt, bhutanese red rice, coconut milk, milk, sugar

Taken from food52.com/recipes/10646-shangri-la-rice-pudding (may not work)