2 cups water (for soaking the rice) + 3 cups water (for cooking)
1 can coconut milk
2 inch chunk of fresh ginger, peeled
3-4 cinnamon sticks
4 whole cloves
1 tsp ground nutmeg
A pinch of salt
2 tbsp brown sugar
Ground cinnamon to garnish
¼ cup raisins (optional)
In a large bowl combine 2 cups water and rice. Soak for at least 2 hours, if not overnight before straining and setting aside.
In a large saucepan combine 3 cups water, coconut cream, ginger, cinnamon sticks, cloves, nutmeg, and salt. Bring to a simmer and continue to simmer for 10 minutes until the mixture begins to turn light brown and the spices start to infuse into the liquid.
Scoop out the solids (cinnamon sticks, ginger and cloves) before bringing to a boil and adding the soaked rice, brown sugar and raisins (if using).
Stir the mixture so the rice is evenly combined, turn heat down to low, cover and cook for 15-20 minutes. At this point, check the rice to make sure it’s not dry and adding a splash or two of water if needed.
Allow the rice pudding to cool before serving in small bowls with a sprinkle of ground cinnamon to garnish. Enjoy!