Coconut Rice Pudding

Instructions

1. Cook the rice
   In a large, heavy-bottomed pot, combine the rice, water, and cinnamon sticks. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes until the rice is tender and most of the water has been absorbed.
2. Add the milks
   Remove the lid and add the coconut milk and sweetened condensed milk. Stir thoroughly to combine. Increase heat to medium-low and cook uncovered, stirring frequently to prevent sticking.
3. Sweeten and flavor
   Add sugar, vanilla extract, salt, and ground cinnamon. Continue cooking for about 15-20 minutes, stirring often, until the mixture thickens to a creamy consistency. If using raisins, add them during the last 5 minutes of cooking.
4. Check consistency
   The pudding is ready when it coats the back of a spoon but is still somewhat fluid, as it will thicken further as it cools. If it becomes too thick, add a splash of milk or water to reach desired consistency.
5. Cool and serve
   Remove cinnamon sticks. Transfer the pudding to a large serving bowl or individual ramekins. Let cool for at least 15 minutes. The pudding can be served warm, at room temperature, or chilled, depending on preference.
6. Garnish and present
   Before serving, sprinkle with additional ground cinnamon, toasted coconut flakes, and lime zest if using. For an elegant presentation, serve in glass dishes to show the creamy layers and garnishes.