Rice Pudding with Oranges

Set aside 4 tablespoons of milk. Combine remaining milk with coconut milk and cinnamon, bring to a boil. Add rice and sugar and cook, covered, for about 40 minutes on low heat or until rice is tender. Remove from heat.

Separate eggs. Whisk egg yolks with reserved milk and add to still hot rice. Allow to cool, stirring occasionally. Beat egg whites until stiff and fold into cooled rice. Place pudding into four bowls and refrigerate for about 1 hour.