Rice and Coconut Pudding

1 1/2 cups rice
3/4 cups of coconut milk (reserve)
4 1/4 cups of coconut milk (first boil)
1 1/2 teaspoon salt
3 cinnamon sticks
2 ounces fresh ginger, crushed well
6 whole cloves
Pinch of nutmeg
1 1/2 cups of sugar
1/2 cup of seedless raisins

Wash rice and cover with water, soak for 2 hours. Twenty (20) minutes before the end of soaking time, start the rest of the process by setting aside 3/4 cup of coconut milk. Combine the remaining milk, salt, cinnamon, ginger and nutmeg in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, cover and cook for another 15 minutes. Drain rice thoroughly and add to saucepan mix. Bring to a boil again, reduce heat to low and cook until rice is almost dry, without stirring. Add sugar, raisins, and reserved coconut milk.

Mix all ingredients and bring to a oil over moderate heat. Let the mixture dry again, or cook for about 30 minutes, turning occasionally. Remove cinnamon sticks and cloves, allow to cool at room temperature. Serve in small custard bowls. Refrigerate for one hour and serve by turning bowls on individual plates. Decorate with toasted coconut flakes and cinnamon sticks