In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick ...

1 cup uncooked white jasmine rice 2 1/2 cups water 1 (13.66-ounce) can unsweetened coconut milk, well stirred 1 (12.2-ounce) can evaporated coconut milk (such as Nature’s Charm) 2/3 cup ...

In a clean saucepan, combine cooked rice, 2 cups almond and coconut milk, and sugar. Cook, continuing to stir, over medium heat until thick and creamy, about 15-20 minutes.

Stir in the rice, return to a simmer, and cook for 35 minutes, stirring every 2 minutes, until the rice is tender but still slightly al dente. Remove from the heat and stir in the coconut extract.

Bring to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Stir in milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil.

Reduce the heat to low and let the pudding simmer, uncovered, and stir occasionally for about 20 minutes. Cook until all the milk is absorbed, and the rice is fully cooked through.

In a large pot, combine the milks, vanilla bean, cinnamon stick, ginger and lemon grass. Bring to a boil and boil 5 minutes, then turn the heat off. Let the mixture steep for 10 minutes.