To prepare this dessert is perfect rice company Mistral "Jasmine". He has a very delicate milk aroma and slightly sticky consistency.

Place the rice in a large pot and cover with water, add salt and put a Bay leaf. On medium heat bring to the boil, cover with a lid and cook for 10 minutes. Remove from the heat and allow to stand for 5 minutes without removing the cover.

Add in the rice, coconut milk, sugar and cook over low heat, stirring occasionally, about 5 minutes. Until the mixture is slightly thickened. Put the rice in a large bowl, add the lemon zest and vanilla extract. Cover the cooled pudding with the cling film and remove overnight in the refrigerator. Bay leaves do not heed.

Whisk the powdered sugar with the cream in a solid foam. Remove the Bay leaves and gently mix the pudding with cream.

Serve the pudding chilled. All a pleasant appetite!!!