By Cooking Light
Yields 8 Servings

Cuban Coconut Rice Pudding

3 cups water
1 cup short grain rice
4 whole cloves
1 (2 inch) piece of vanilla bean, split lengthwise
1 (2 inch) cinnamon stick
1 (14 oz) can fat free sweetened condensed milk
1/2 cup evaporated fat free milk
1/2 cup light coconut milk
1/2 cup golden raisins
1 Tbsp. chopped crystallized ginger
1 tspp. grated lemon rind
Dash of salt
1/2 tsp. ground cinnamon (optional)

Place water and rice in a large saucepan. Place cloves, vanilla
and cinnamon on a double layer of cheesecloth. Gather edges of
cheesecloth together; tie securely. Add to rice mixture. Bring to a
simmer over medium heat, stirring frequently. Reduce heat to low;
cook for 20 minutes or until rice is tender and liquid is almost
absorbed.

Stir in milks and raisins; cook for 10 minutes; stirring
frequently. Stir in ginger, rind, and salt and cook for 5 minutes,
stirring frquently. Remove cheesecloth with spices. Pour rice mix
into a bowl or individualized bowls; cover surface of pudding with
plastic wrap. Chill. Sprinkle with cinnamon if desired.


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