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)

Directions

 * 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.