3 cups water
1 cup short grain rice like Arborio
1 can sweetened condensed milk
½ cup evaporated milk
½ cup coconut milk
½ cup golden raisins
¼ teaspoon vanilla extract
1 tablespoon crystallized ginger, chopped
1 teaspoon lemon zest
1/2 teaspoon cinnamon
Dash of salt
Toasted shredded coconut and lemon zest
In a medium saucepan, combine the water, rice, vanilla extract and cinnamon. Bring to a boil on medium heat, then simmer, stirring constantly. Reduce heat to low, and continue stirring until the rice is tender or the water is absorbed. Add the milks and raisins and cook for another 10 minutes. Blend in the ginger, zest and salt and cook for 5 more minutes. Spoon into champagne flutes or margarita glasses, sprinkle with shredded coconut and zest. Chill and serve.
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