Measure 2 cups water, 2 cups whole milk, 1 cup white rice, 2 tablespoons organic sugar, 1 cinnamon stick, 3 whole cloves, and a pinch of salt.

Add the measured water, 2 cups whole milk, rice, sugar, cinnamon stick, cloves, and salt to a large pot.

Cook over medium heat for about 15 minutes. Stir frequently until the rice grains open and become tender.

Remove the cinnamon stick and whole cloves from the cooked rice mixture. Discard the spices.

Pour the remaining 1 cup whole milk into a mixing bowl. Whisk in 2 egg yolks until completely smooth.

Add the milk-and-yolk mixture slowly to the hot rice. Stir continuously to prevent the egg yolks from curdling.

Cook for about 8 minutes over medium heat. Keep stirring until the pudding begins to gently boil.

Stir in 1/2 cup sweetened condensed milk, 1/2 cup heavy cream, and 1 tablespoon vanilla extract.

Cook for about 7 minutes over low to medium heat. Stir continuously until the rice pudding reaches a thick, creamy consistency.

Divide the warm pudding among 6 serving bowls. Sprinkle each portion with ground cinnamon.

Top with raisins if desired. Serve warm, or chill before serving for a firmer pudding.