Baked Coconut Rice Pudding

I made this recipe to put an Asian twist
on an American favorite dish, baked rice pudding.
Make sure you shake canned coconut milk vigorously.
If you don't, there'll be a weird gelatinous layer on top
and thin liquid below and it's murder to get it to smooth out.
This dish does continue to thicken as it stands,
so have milk on hand to stir in if too thick.

Ingredients:
scant 1/2 c. glutinous rice or pudding rice
1 14 oz. can coconut milk
2 c. milk
1 tsp. lime zest
1/4 c. sugar
2 Tbsp. butter

Directions:
Preheat oven to 350 degrees F.
Grease a 2 quart baking dish with cover.
Combine coconut milk, rice, milk, lime zest, and sugar.
Add to the baking dish.
Cut butter into small pieces and add to dish.
Bake for 1 1/2 to 2 hours,
or until most of the milk has been absorbed.