Coconut Rice Pudding

This creamy pudding is finished off-creme brulee style-under the broiler. This is not a fast dish but it is so worth it.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 2  cups water
• 2  inches cinnamon sticks
• 1  lime peel (2-inch-long strip)
• 1  cup long grain white rice, uncooked
• 1  quart milk
• 3⁄4 cup sugar
• 1⁄4 teaspoon salt
• 4  egg yolks, lightly beaten
• 1⁄2 teaspoon vanilla
• 1 1⁄2 cups  shredded coconut
• 1  tablespoon butter, cut up
•  ground cinnamon

Directions

1. In a medium saucepan, bring the water to a boil; add stick cinnamon and lime peel.
2. Reduce heat, simmer covered, for 5 minute.
3. Add rice; return to boiling.
4. Simmer, covered, for 20 min., or until all the liquid is absorbed and the rice is tender.
5. Stir in the milk, sugar and salt. Simmer over medium to low heat, stirring frequently, for 40 minute or until most of the liquid is absorbed.
6. Remove from heat. Discard cinnamon and lime peel.
7. Preheat broiler.
8. In a medium bowl, combine egg yolks and vanilla.
9. Spoon a few tablespoonsof the hot rice mixture into egg yolk mixture.
10. Stir egg yolk mixture and 1 1/4 cups shredded coconut back into rice mixture.
11. Transfer rice mixture to a 2-quart square baking dish. Top with remaining 1/2 cup coconut and the butter pieces; sprinkle with ground cinnamon.
12. Broil for 3-4 minute or until coconut is golden brown.
13. Serve warm.