Rice Pudding

Makes 8 serving

Ingredients
2 cups Arborio or short grain rice
2 cups water
1 tsp salt
1/2 cup evaporated milk
1/2 cup coconut milk
1 cup sweetened condensed milk
1 cinnamon stick
1 lemon zest
1/2 tsp ground nutmeg
3 Tbsp ground cinnamon for garnish

Preparation

Rinse rice thoroughly in cold water. Place rice, water and salt in rice cooker.

Set switch to the on position. Cook for 25 minutes.

While the rice is cooking, whisk together evaporated milk, coconut milk & condensed milk; add cinnamon stick, lemon zest and nutmeg.

After the 25 minutes has finished, open rice cooker and stir rice. Disconnect rice cooker from outlet and cool for 15 minutes.

Add milk mixture and set the rice cooker to keep warm. Check after 30 minutes or until desired consistency has been achieved.

Discard cinnamon stick and lemon zest.

Place pudding into serving dish(es) and allow to cool at room temperature.

Refrigerate. Before serving, sprinkle with ground cinnamon