Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too sticky.
In a medium-sized saucepan, combine the rinsed rice, 2 cups of water, and salt. Bring it to a boil over medium-high heat, then reduce to a simmer. Cover and let it cook for about 15 minutes or until the rice is tender and most of the water has been absorbed.
Once the rice is cooked, add the remaining 4 cups of water, cloves, and cinnamon sticks to the pot. Stir to combine, and let it simmer on low heat for about 10 minutes to infuse the flavors.
Pour in the evaporated milk and sugar, stirring well to dissolve the sugar completely. Allow it to cook on low heat for about 20-25 minutes, stirring occasionally. You want the mixture to thicken slightly while keeping a creamy consistency.
Once the pudding has reached your desired consistency, add the raisins, butter, and freshly grated nutmeg. Stir well and let it cook for an additional 5 minutes, allowing the flavors to meld together.
Remove the pot from heat and let it cool slightly. Serve the Arroz con Leche warm or chilled in bowls, topped with a cherry for decoration if desired.
