Rice Pudding

1. 1 cup jasmine rice
2. 1 (13½-ounce) can coconut milk

In a medium bowl, soak the rice for 20 minutes in enough water to cover. Drain and transfer to a heavy 3-quart saucepan. Stir in the coconut milk, whole milk, and sugar and bring to a boil. Reduce the heat and simmer uncovered until thickened, about 25 minutes, stirring occasionally. Remove the pan from the heat, stir in the lime zest and coconut, and chill.