Recipe(tried): Arroz Con Dulce (Dessert Candied Rice)

Arroz Con Dulce
CANDIED COCONUT RICE
(Serves 12)

1 1/2 cups rice (I use short grain rice)

4 1/4 cups coconut milk (I use Goya brand unsweetened)
1 teaspoons salt
3 cinnamon sticks
2 ounces fresh ginger
6 whole cloves
Pinch of nutmeg-optional

1 1/2 cups sugar
1/2 cup raisins

3/4 cup coconut milk (reserved to use at the end)

Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty. About twenty minutes before rice is finished soaking combine the 4 cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero (iron Puerto Rican pot but you can use a regular pot).
Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes. Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring. Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring. Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
Remove spices. Spoon rice into flat serving platters. Allow to cool at room temperature.
This is served in Puerto Rico at room temperature. But in moidern times you keep it in the refrigerator & allow it to come to room temperature before serving. This is the traditional dessert par excellance! It is a must during Christmas traditional gatherings. If you are a good cook, you prepare enough serving platters to give to all neighbors. It is expected from my generation.