Rice pudding with brown sugar and coconut

Ingredients:

• 200 gm long-grain rice, rinsed under cold running water (1 cup)
• 200 ml coconut milk, plus extra (optional), to serve
• 165 gm piloncillo (see note) or brown sugar, plus extra to serve (3/4 cup)
• 40 gm finely grated fresh coconut (from about 1/2 coconut), plus extra shaved, to serve (1/2 cup)
• 2 cinnamon quills
• 1 star anise
• Ground cinnamon and finely grated orange rind, to serve

Instructions:

1. Combine rice, coconut milk, ½ tsp sea salt and
   enough cold water to cover by 1cm in a saucepan,
   bring to the boil, reduce heat to low, cover
   with a tight-fitting lid and cook until tender
   (10-15 minutes). Set aside without uncovering
   to steam for 5 minutes.
2. Meanwhile, stir sugar, coconut, cinnamon quills, star anise and 150ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then reduce heat to medium and simmer until syrupy (6-8 minutes). Stir into rice to taste, divide among bowls and serve warm drizzled with extra coconut milk, and scattered with extra piloncillo, shaved coconut, ground cinnamon and orange rind.