I HAD PERMISSION TO SHARE THEM.
2 cups water
2 1/2 cups milk
3/4 cup coconut milk
2 tablespoons maple syrup
1/4 teaspoon ground cardamom
Pinch of sea salt
1/2 teaspoon orange zest
2 teaspoon vanilla extract
1/4 cup raisins or currants (optional)
Combine the rice and water in a heavy bottomed saucepan and bring to boil. Lower the heat and simmer gently, uncovered, for 10 minutes.
Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardomom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last ten minutes stir more frequently to prevent sticing or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thinken as it cools.
Remove from heat and stir in orange zest, vanilla, and raisins. Transfer to heatproof bowl or serving dish and serve warm or chilled. If you are serving it chilled and want to prevent a skin from forming, place a pieve of parchment paper directly on the surfaceof the pudding and chill for at least 2 hours.