Arroz con Leche III

Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish with butter and set aside.

Combine the water, cinnamon sticks, and a pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Add the rice, reduce heat to low, and simmer until the water is mostly absorbed, about 15 minutes.

Remove the cinnamon sticks from the partially cooked rice and discard. Stir in the butter until fully melted and incorporated.

In a separate bowl, whisk together the evaporated milk, sugar, and ground nutmeg until the sugar is dissolved. Pour this mixture over the rice and stir to combine evenly.

Fold in the raisins, distributing them evenly throughout the rice mixture. Transfer the entire mixture to the prepared baking dish.

Place the baking dish in the preheated oven and bake uncovered until the custard is set and the top develops a lightly golden, slightly caramelized crust, approximately 35 to 40 minutes.

Remove the pudding from the oven and allow it to cool for at least 10 minutes before serving. Serve warm or at room temperature, dusted with a pinch of additional ground nutmeg if desired.