In a heavy 8 quart saucepan, soak the rice, cinnamon sticks, orange zest, cloves, ginger and nutmeg in 4 cups of water for about 1 hour. Once the rice has soaked bring the rice mixture to a boil over high heat, uncovered. Once it starts to boil, lower the heat to medium-low and cook for 12 to 15 more minutes or until water is almost evaporated. You should still see some moisture. Add the pumpkin puree, the whole, evaporated, and condensed milks to the rice. Stir to incorporate and taste. Add sugar one tablespoon at a time, stir, and taste the mixture. Don't be tempted to add too much sugar or all the sugar. The rice pudding will get sweeter as it cooks and thickens. Also, the raisins contribute greatly to the overall sweetness of your rice pudding. Start with ¼ cup and add more once the mixture thickens if it’s not sweet enough for you. Add the salt, vanilla extract and raisins to the pot and cook over low heat, stirring carefully until the mixture thickens and desired consistency has been reached, about 20-25 minutes. Remove the cinnamon sticks and allow rice pudding to cool slightly. Portion into ½ cup serving dishes. Sprinkle with ground cinnamon, garnish with raisins, and enjoy! Note 1: I eat my rice pudding while it’s still hot, but cold rice pudding is just as amazing. Note 2: Rice pudding thickens as it cools, so if you like yours on the thinner side remove from the stove after about 15 minutes. Rice pudding can be stored in the refrigerator for about 2-3 days. Makes about 8-10 1/2 cup servings.