1-Initial Preparation: First, rinse the rice several times until the water runs clear to remove extra starch. Then, soak it in 2 cups of water for at least 2 hours or overnight; this step hydrates the grains and leads to a smoother texture.

2-Cooking the Base: In a large pot, combine 1 can of coconut milk with the cinnamon sticks, cloves, ginger, and nutmeg. Bring it to a boil, then lower the heat, cover, and simmer for 15 minutes. After that, remove the whole slices to keep the flavors just right.

3-Adding and Simmering the Rice: Next, add 1 ½ cans of coconut milk and the salt to the pot, then bring it back to a boil. Stir in the drained rice, reduce the heat to a simmer, cover, and cook for 15 minutes. Finally, mix in the remaining ½ can of coconut milk, sugar, and raisins, and let it cook uncovered at a low simmer for another 15 minutes. Stir occasionally to avoid sticking and ensure the rice turns tender and creamy.

4-Finishing Touches: Once done, transfer the pudding to a dish to cool to room temperature, then cover and chill it in the fridge. Before serving, sprinkle on some ground cinnamon for garnish. Use a heavy-bottomed pot for even heat, and remember you can enjoy it warm or cold as it firms up when chilled.