Peruvian Rice Pudding

Rinse the brown rice under cold water until the water runs clear, then drain well.

Bring 11 cups of water to a boil in a large pot, then add the rinsed brown rice and orange rind.

Reduce heat to medium-low and simmer, stirring occasionally, until the rice is very soft and has absorbed most of the water, about 30 minutes.

Remove the orange rind from the pot and discard it.

Add the sweetened condensed milk, evaporated milk, sugar, powdered cinnamon, and vanilla to the cooked rice, stirring well to combine.

Continue to cook over medium-low heat, stirring frequently to prevent sticking and scorching on the bottom, for about 10 minutes until the mixture thickens.

Stir in the shredded coconut and raisins, mixing until evenly distributed throughout the pudding.

Taste the pudding and adjust sweetness with additional sugar if desired, then cook for another 2 minutes to blend flavors.

Transfer the rice pudding to serving bowls or a large serving dish and allow to cool slightly before serving warm or at room temperature.