Peruvian Rice Pudding

Ingredients

 * 3 cups white rice
 * 9 cups water
 * 2 cans condensed milk
 * 1 can evaporated milk
 * 1 cup port wine/brandy (optional)
 * 1 stick cinnamon
 * 2 T Powdered cinnamon
 * Rind of 1 orange (optional)
 * 2 cups sugar (adjust to taste and can use either brown or white or a combination of both)


 * 2 T vanilla


 * 2/3 cups shredded coconut


 * 2/3 cups raisins (more or less to taste)

Directions

 * 1) Heat water in a large saucepan with the orange, cinnamon stick, and cloves 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, coconut, raisins, vanilla and 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) Add the port wine/brandy and cook for 2 more minutes.
 * 7) Remove from the heat and let cool. Serve with enough cinnamon powder to cover the surface and decorate with a cinnamon stick.