Place the corn in a deep pot, and add enough water to cover it plus a couple of inches.Boil corn until it is very soft. For this, I highly recommend you use a pressure cooker (it will take 45 minutes in a pressure cooker, and 2-4 hours in a regular pot). If you use a regular pot, keep an eye on it and add water as it becomes necessary to keep the same level of liquid.
3. Mix
In a large Dutch oven. (caldero) combine corn, rice, 1 ½ quarts of water (better if it is the water in which you boiled the corn; add extra fresh water if needed), milk, cinnamon, and cloves.
4. Cook
Cook over low heat until the liquids reduce to half and the rice is cooked through, stir often to prevent it from sticking and scorching, especially if you have added rice.Once cooked through, add the butter, raisins, salt, and sugar to taste.
5. Serve
Remove and let it cool to room temperature.Chill before serving.