Start by rinsing the rice under cold water. You want to wash away excess starch to ensure your pudding remains creamy, not sticky. Use a fine mesh strainer, rinsing until the water runs clear. Drain and set aside.

In a large pot, bring 2 ¾ cups of water to a rolling boil. When it’s bubbling away, add the rinsed rice. Stir well to combine, then reduce the heat to low. Cover and let simmer for about 15–20 minutes, or until the rice is tender and the water is mostly absorbed.

Once the rice is cooked, pour in the coconut milk and the remaining 1 cup of water. Add the ginger, sticks of cinnamon, and cloves. Stir everything together. Bring the mixture back to a gentle simmer on low heat, allowing the spices to infuse the rice.

After about 10 minutes, it’s time to add the canned evaporated milk, sugar, and salt. Stir until sugar dissolves. You’re building a sweet, creamy base that will enhance the flavors significantly.

Now, fold in the raisins and diced pineapple. These will add texture and more layers to the dish. Cook for another 10 minutes, continuing to stir occasionally. You want the pudding to become thick and creamy.

Remove the pot from the heat. Discard the ginger pieces, as they’ve imparted their flavor but can be a bit too strong for some mouths. If you like, add a sprinkle of grated coconut now.

Transfer the pudding into a serving dish or individual cups. Let it cool down for about 30 minutes at room temperature. Then refrigerate until chilled. When you're ready to indulge, serve topped with a sprinkle of ground cinnamon and toasted coconut.