In a large saucepan, combine 3 cups water and 1 cup short-grain rice.

Create a spice sachet by placing 4 whole cloves, a 2-inch piece of vanilla bean (split lengthwise), and a 2-inch cinnamon stick on a double layer of cheesecloth.

Gather the edges of the cheesecloth and tie securely.

Add the spice sachet to the rice mixture.

Bring the mixture to a simmer over medium heat, stirring frequently.

Reduce the heat to low and cook for 20 minutes, or until the rice is tender and the liquid is almost completely absorbed.

Stir in 1 (14-ounce) can of fat-free sweetened condensed milk, 1/2 cup of evaporated fat-free milk, and 1/2 cup of light coconut milk.

Add 1/2 cup of golden raisins and cook for 10 minutes, stirring frequently.

Stir in 1 tablespoon of chopped crystallized ginger, 1 teaspoon of grated lemon rind, and a pinch of salt.

Cook for an additional 5 minutes, stirring frequently.

Remove the cheesecloth spice sachet.

Pour the rice mixture into a bowl or individual serving bowls.

Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

Chill in the refrigerator for at least 30 minutes.

Sprinkle with 1/2 teaspoon of ground cinnamon before serving (optional).