Coconut Milk Rice Pudding

Ingredients

• 1 stick butter 
• 0.5 cup candied orange peel 
• 4 cups coconut milk 
• 2 cups rice long grain
• 0.5 cup pistachios finely chopped
• 2 tablespoons rosewater 
• 0.3 teaspoon saffron threads hot
• 4 cups sugar 
• 0.3 cup vegetable oil 

Equipment

• food processor
• bowl
• pot

Directions

1. Soak the rice in 2 cups water for 1 hour.
2. Drain and pour the rice into a food processor. Grind until broken up but not powdered.
3. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
4. Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl.
5. Let stand to dissolve, 20 minutes.
6. Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes.
7. Remove from the heat and pour into a serving bowl, stirring to cool.
8. Place in the refrigerator for 4 hours to set.
9. Garnish with pistachios and candied orange peel.