8 ounces short-grain rice
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
1 can (13.5 ounces) coconut milk
14 ounces whole milk
1 cup water
3 cinnamon sticks
1½ ounces raisins
1 teaspoon cloves
2 ounces coconut rum or rum of your preference
Cinnamon powder for garnish
Leave the rice soaking overnight. The next day, drain the rice and set aside.
Pour the four types of milk on a medium pot over a medium heat.
Boil a cup of water with the cinnamon sticks and the cloves. Strain. Add water to the milk mixture. Let it boil.
Add the rice and reduce the heat to medium-low, stirring slowly, until the liquid evaporates.
When the rice is cooked, add raisins and rum and cover. Cook over low heat an additional 10 minutes. Pour on a mold, let it cool at room temperature and serve. Garnish with cinnamon powder.