Coconut Lime Rice Pudding

• 1/2 cup white basmati rice
• a 13- to 14-ounce can light unsweetened coconut milk
• 1 1/4 cups whole milk
• 1/2 cup sugar
• 1 1/2 to 2 teaspoons finely grated fresh lime zest
• Garnish if desired: sweetened flaked coconut, toasted

1. In a bowl soak rice in cold water to cover 30 minutes.
2. Drain rice in a sieve.
3. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes.
4. Remove pan from heat.
5. Stir lime zest into pudding.
6. Divide pudding among four 2/3-cup custard cups.
7. Puddings may be made 2 days ahead and chilled, covered.
8. Serve puddings warm or chilled and garnish with flaked coconut.

white basmati rice, coconut milk, milk, sugar, lime zest, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-lime-rice-pudding-100590 (may not work)