– 1 cup rice – 6 cloves – 4 cinnamon sticks – 6 cup water, , divided – 1 teaspoon salt – 3 cup evaporated milk – 1 cup sugar (white, granulated) – ¼ cup raisins – 2 tablespoons butter (salted) – ⅛ teaspoon nutmeg (freshly-grated) – Cherries for decoration, (optional)
- Soak the rice, cloves and cinnamon sticks in 2 cups of water and let sit for a couple of hours. This step is optional, and it's my own method for cooking the rice.
- When the 2 hours have passed, pour the remaining 4 cups of water into a medium (1 gal [4 lt]) iron o cast aluminum pot. Add in the rice (including the water in which it was soaking, cinnamon and cloves). Add the salt. - Cook over medium temperature and stir regularly to avoid sticking. When the rice is tender (about 20 mins) add milk and sugar. When it breaks a boil again add the raisins. Cook over low heat until the mixture reaches a pudding-like consistency.
- Remove from the heat. Remove the cloves and cinnamon sticks. Add the butter and mix well. Cover and let it cool down to room temperature. - Stir to incorporate the crust that forms during cooling. - Serve in small bowls and sprinkle with the nutmeg. Decorate with the cherries.