In a saucepan, add 2 cups of raw white rice, 1 liter of milk, 500ml of water, cinnamon to taste and cloves to taste. Remembering that the rice was not washed, because that way it takes advantage of its starch and becomes even creamier. Turn on medium heat, stir and cook.
It is very important to keep stirring at times, so as not to run the risk of burning. As soon as it starts to boil, the milk may rise a little, if that happens, just lower the heat and keep stirring.
After cooking, add 100g of grated coconut and 200ml of coconut milk. Mix well. Now remove the stick shins. Now add the dulce de leche and stir until it dissolves completely.
To make this dulce de leche, I cooked the can of condensed milk in the pressure cooker, for approximately 40 minutes. But if you prefer, you can buy the ready-made dulce de leche.
If the rice pudding gets too thick, just add a little water.
Transfer to a container and refrigerate for approximately 1 hour.