1-Rinse the rice several times until the water runs clear to remove excess starch. Then, soak the rice in 2 cups of water for at least 2 hours, preferably overnight, and drain it before cooking.

2-In a large heavy-bottomed pot, combine 1 can of coconut milk, cinnamon sticks, cloves, ginger, and nutmeg. Bring this mixture to a boil, then lower the heat, cover, and simmer for 15 minutes.

3-Remove the spices with a slotted spoon for a smoother texture. Add 1 ½ cans of coconut milk and salt to the pot, bring it to a boil again, and then add the drained rice.

4-Reduce the heat to simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.

5-Stir in the remaining ½ can of coconut milk, sugar, and raisins if you’re using them. Continue cooking uncovered at a gentle simmer, stirring occasionally, until the rice is tender and creamy, about 15 more minutes. The pudding should be runny but not soupy at this stage.

6-Pour the mixture into a dish, let it cool to room temperature, and then refrigerate until chilled. Finally, sprinkle with ground cinnamon before serving. Soaking the rice helps achieve a creamy texture without making it mushy, and adjustments to the cooking liquid may be needed to prevent drying out.