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In a large saucepan, add 2.5 cups water with cinnamon sticks, grated ginger, and cloves. Bring to a boil and boil for 5 minutes. Remove from heat.
Strain the water into a heavy bottomed pot and heat to high heat. Add the coconut milk, and raisins. Bring to a boil.
Add the rice and return to a boil. Stir and cook 5 minutes, until the liquid thickens and starts to evaporate.
Reduce heat and simmer until the liquid thickens and you can see the rice, about 5 minutes.
Stir in the coconut cream, nutmeg, salt, vanilla extract, and optional sugar. Continue to cook, stirring often to avoid burning at the bottom of the pot, until the rice cooks through and becomes nice and creamy, about 15 minutes. Remove from heat.
Refrigerate the rice pudding to cool before serving.
To serve, scoop into small bowls or cups and dust with ground cinnamon and coconut flakes.