Rinse the rice in a fine mesh strainer under cold water until the water runs clear.

Place the rinsed rice in a large bowl and cover with water.

Soak the rice for two hours.

Heat the coconut milk, salt, cinnamon stick, ginger, cloves, nutmeg, and sugar in a large saucepan or Dutch oven over moderately high heat.

Bring the coconut milk mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.

Drain the soaked rice and add it to the saucepan with the coconut milk mixture.

Bring the mixture to a boil again, then reduce the heat to low and simmer until the rice has absorbed all of the liquid, approximately 40 minutes.

Remove and discard the cinnamon stick, ginger, and cloves.

Stir in the raisins.

Spread the rice onto a serving platter and allow it to cool at room temperature.

Refrigerate the rice until it is thoroughly chilled.

Serve cold.