Mother-In-Law'S Rice Pudding (Arroz Con Leche) - cooking recipe

Ingredients

3 cups uncooked long grain white rice (not instant or quick cooking)
2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons vanilla extract
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2/3 cup shredded coconut
2/3 cup raisins (more or less, to taste)
2 cups sugar (approximately, adjust to taste, can use either white or brown sugar or a combination of both)

Preparation

In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
Remove from stove. Stir in all the remaining ingredients, mixing well.
Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
Pour into individual dessert dishes or disposable cups.
Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the \"offending\" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are \"with\" and which are \"without,\" you can make everyone happy. :-).