Toasted Coconut Rice Pudding - cooking recipe

Ingredients

2 1/2 cups water
1 1/2 tablespoons fresh ginger, grated
lime peel (4-inch strip, no pith, please!)
1 pinch salt
1 tablespoon unsalted butter
1/2 cup arborio rice
1 cup full-fat evaporated milk, divided
1/2 cup full-fat evaporated milk, divided
4 tablespoons honey
1/2 cup toasted desiccated coconut
1/3 cup golden raisin, chopped (optional)
1 teaspoon rum extract
1/2 teaspoon vanilla extract
Toppings
freshly whipped cream (optional)
toasted coconut (optional)
freshly grated lime zest (optional)
cinnamon (optional)
nutmeg (optional)

Preparation

To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
Scald the 1 cup evaporated milk and honey in the microwave.
Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
Serve with your favorite toppings.