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.