Coconut Rice Pudding

Rinse the rice in a strainer and boil in water for 4 minutes. Drain and set aside. In a heavy-bottomed saucepan, bring the milk to scalding. Add the orange peel, sugar and the drained rice. Cook over low heat, stirring often, until rice is soft.

Remove from the heat and discard the orange peel. Mix the cream and coconut milk into the rice. Pour the mixture into an oven proof dish. Cover and continue cooking in a 375-degree oven, stirring every 15 to 20 minutes to prevent overcooking on sides and bottom, for approximately one hour or until the rice is very soft and the mixture has thickened. Remove from oven. Uncover and stir in vanilla extract.

Divide the rice pudding into suitable molds or a serving dish. May be covered and refrigerated for an unmolded dessert or serve warm.