• 4 cups water
• 1 teaspoonful salt
• 1 teaspoonful cloves
• 1 tablespoonful crushed fresh ginger
• 1 14-oz can coconut cream such as Coco Lopez
• 1 cup regular, uncooked, short-grain rice
• 1 cup sugar
• 1 tablespoonful cooking oil (optional)
• 1/2 cup raisins

1. For best results, soak rice in water for about two hours prior to cooking. Drain.
2. Add the salt, cloves and ginger to three cups of water in a deep sauce pan. Bring to a boil. Sieve through a colander to remove the remnants of the spices.
3. Bring to a boil once again. Add the coconut cream, rice, sugar and oil. Cook covered over medium-low heat for about twenty minutes. Add the raisins and blend in. Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes).
4. 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!
5. Pour into a square or rectangular dish about one inch high and allow to cool. Sprinkle ground cinnamon or cinnamon sugar on the pudding and cut in two-inch squares for your diners.
6. It is equally enjoyable after refrigeration. It will keep for several days, well covered in the refrigerator.

Puerto Rican rice pudding - made with coconut milk and coconut cream as apposed to only cow milk or cream used elsewhere.