1-Start by rinsing the rice until the water runs clear, then soak it in 2 cups of water for at least 2 hours or overnight to ensure plump and hydrated grains. This step is crucial for achieving that ideal creamy texture without any mushiness, making it perfect for home cooks of all levels.

2-Once the rice is soaked and drained, combine 1 can of coconut milk with the cinnamon sticks, cloves, ginger, and nutmeg in a large heavy-bottomed pot. Bring this mixture to a boil, then lower the heat, cover, and simmer for 15 minutes before removing the spices.

3-Next, add 1½ cans of coconut milk and the salt, bring it back to a boil, then stir in the soaked rice. Cover and simmer for 15 minutes to let the flavors meld.

4-Then, add the remaining ½ can of coconut milk, sugar, and raisins if you’re using them, and cook uncovered for about 15 minutes. Stir occasionally until the rice is tender and the pudding reaches a creamy, slightly runny consistency that’s not too soupy.

5-After cooking, pour the mixture into a dish, let it cool to room temperature, cover, and refrigerate until chilled for a firmer texture.

6-For authentic results, use fresh whole spices to maximize flavor, and feel free to adjust by adding cream of coconut or shredded coconut for extra richness.