Arroz Con Coco (Cuban Coconut Rice Pudding)

• 3 cups water
• 1 cup short-grain rice (such as Arborio)
• 4 whole cloves
• 1 (2-inch) piece vanilla bean, split lengthwise
• 1 (2-inch) cinnamon stick
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1/2 cup evaporated fat-free milk
• 1/2 cup light coconut milk
• 1/2 cup golden raisins
• 1 tablespoon chopped crystallized ginger
• 1 teaspoon grated lemon rind
• Pinch of salt
• 1/2 teaspoon ground cinnamon (optional)

1. Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.
2. Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.

water, shortgrain rice, cloves, vanilla bean, cinnamon stick, condensed milk, milk, light coconut milk, golden raisins, ginger, lemon rind, salt, ground cinnamon

Taken from www.myrecipes.com/recipe/arroz-con-coco-cuban-coconut-rice-pudding (may not work)