Patrick Vargas' Rice Pudding

ingredients

Ingredients:
2 cups of short or medium grain enriched white rice in the Spanish food section of store
4 cups of water
1 can of evaporated milk
1 can of condensed milk
1/2 cup of coconut milk
1/2 cup of whole milk
1/8 teaspoon of salt
1/8 teaspoon of nutmeg
1/8 teaspoon of ground clove
4 cinnamon sticks
1/4 cup of granulated white sugar (it depends how sweet you like it)
1/4 cup of vanilla extract
2 tablespoon of butter

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Directions:
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In a medium or large heavy bottom pot, boil the rice in water and the cinnamon sticks. Cook the rice at a low simmer until the rice is tender. Once you achieve simmer, the rice should take around 20 to 30 minutes to be ready, taste the rice to make sure it is tender. Remember to keep stirring so the rice does not stick to the bottom. Once the rice has cooked and you don’t see any water, add all of the different milks, keep stirring, add all of the spices and butter, salt and taste it. If you want it sweeter, then start adding the sugar to your taste. At this point keep stirring and simmering until it becomes pudding consistency (I particularly like it a little bit soupy after it cools it becomes more pudding like). Spoon into ramekins or individual servings bowls. It can be served warm, room temperature or chilled. Sprinkle with ground cinnamon if desired.
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Option:
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Some people like adding raisins when the milks are added.

Source: 5th grader