Puerto Rican-style Sweet Rice Pudding

Description
Contributed by World Recipes Y-Group
 * Serves 4

Ingredients

 * 4 cups water
 * 1 teaspoonful salt
 * 1 teaspoonful cloves
 * 1 tablespoonful crushed fresh ginger
 * 1 x 14-oz can coconut cream such as Coco López
 * 1 cup regular, uncooked, short-grain rice
 * 1 cup sugar
 * 1 tablespoonful cooking oil (optional)
 * ½ cup raisins

Directions

 * 1) For best results, soak rice in water for about two hours prior to cooking.
 * 2) Drain.
 * 3) Add the salt, cloves and ginger to three cups of water in a deep sauce pan.
 * 4) Bring to a boil.
 * 5) Sieve through a colander to remove the remnants of the spices.
 * 6) Bring to a boil once again.
 * 7) Add the coconut cream, rice, sugar and oil.
 * 8) Cook covered over medium-low heat for about twenty minutes.
 * 9) Add the raisins and blend in.
 * 10) Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes. Cooking times vary depending on your climate and elevation from sea level. Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!)
 * 11) Pour into a square or rectangular dish about one inch high and allow to cool.
 * 12) Sprinkle ground cinnamon or cinnamon sugar on the pudding and cut in two-inch squares for your diners.
 * 13) It is equally enjoyable after refrigeration.
 * 14) It will keep for several days, well covered in the refrigerator.
 * 15) Enjoy!