Jasmine rice pudding

This was my first attempt at making rice pudding and it turned out well. I wanted to try something a little different. My husband is not a fan of raisins (I love them), so I wanted to try a rice pudding that was without raisins. I've had a Thai version of rice pudding before that is made with black sticky rice and coconut. So I decided to try jasmine rice and to use a cinnamon and toasted coconut topping -- sort of combining regular rice pudding with the Thai version. Jasmine rice is so floral and wonderful smelling. I liked the combination of the crunchy and sweet coconut with the smooth and creamy rice pudding. Next time I may try it with some coconut milk, too. The below recipe will make about 4 servings.
 
Jasmine rice pudding
1-1/2 cups water
3/4 cup jasmine rice
1/4 teaspoon sea salt
2 cups milk (I used 2%), divided
1/3 cup sugar
1 egg, beaten
about 2-3 inches of vanilla bean, split and seeds scraped (or about 1 teaspoon pure vanilla extract)
about 1/4 cup sweetened shredded coconut, lightly toasted
1/4 teaspoon ground cinnamon

In a small saucepan, bring the water, salt, and rice to a boil. Reduce heat to simmer, stir, and cover. Continue cooking for about 20 minutes. While the rice is cooking, toast the coconut on a baking pan or toaster oven at 300 degrees for only 2-3 minutes. Keep an eye on it because it can burn quickly. After it's toasted, sprinkle the cinnamon on top and toss with your fingers to coat.

In a medium saucepan, add 1-1/2 cups of milk, cooked rice, and sugar (I like to use a new saucepan instead of potentially scorching the milk by adding it to the hot pan). Cook over medium-low heat, stirring occasionally, until thick and creamy (about 15-20 minutes). Add vanilla and stir. Add the beaten egg and remaining 1/2 cup of milk and stir. Continue to cook for about 3-5 minutes.

Serve warm and top with the toasted cinnamon-coconut mixture.