Peruvian Rice Pudding

Ingredients

• 4 cups brown rice
• 11 cups water
• 2 cans sweetened condensed milk
• 4 can evaporated milk
• 5 tbsp powdered cinnamon
• rind of 1 orange
• 2 cups sugar (adjust to taste and can use either brown or white or a combination of both)
• 2 tbsp vanilla
• ⅔ cups shredded coconut
• ⅔ cups raisins (more or less to taste)

Procedures

1. Heat water in a large saucepan with the orange, until it boils.
2. Add rice and cook over low heat until the water is absorbed (and the rice is well cooked).
3. Remove the orange rind, and add coconut, raisins, vanilla,spices, and add the 3 cans of milk.
4. Cook over low heat for some 10 minutes, stirring always with a wooden spoon to prevent sticking.
5. The pudding must acquire a thick, creamy consistency.
6. Remove from the heat and let cool.
7. Serve with enough cinnamon powder to cover the surface.