Arroz con Coco (Cuban Coconut Rice Pudding)

Ingredients

• 3 cups water
• 1 cup short-grain rice (such as Arborio)
• 4 whole cloves
• 1 (2-inch) piece vanilla bean, split lengthwise
• 1 (2-inch) cinnamon stick
• 1 (14-ounce) 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 tablespoon chopped crystallized ginger
• 1 teaspoon grated lemon rind
• Pinch of salt
• 1/2 teaspoon ground cinnamon (optional)

Preparation

1. 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 20 minutes or until rice is tender and liquid is almost absorbed.
2. Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.