And I left out the raisins.
There are three ingredients essential for the flavor of this rice pudding:
vanilla, lemon zest, and cinnamon.
The trick is to add each in moderation, to achieve the right balance. Too much of any one, and it will overpower the other. So, add small amounts of the vanilla & cinnamon after adding the zest, and taste, taste, taste. You want to enhance the prominent Basmati rice, to accent it.
Speaking of which: the Basmati rice adds a complex note. Plain white rice can be used, but the pudding will lack the depth Basmati lends.
My Rice Pudding
3/4 TABLESPOON AVOCADO OIL
Rinse rice three times.
Cook on high until rice is mushy - took a couple hours in my (ancient) model.
Stir every 30 minutes.
Once mushy, mix in
1 CAN FULL-FAT COCONUT MILK*
1/8 CUP WATER
1 1/2 TABLESPOONS CINNAMON