In a medium sauce pot, heat 3 cups of water over high heat. Stir in the rice, salt, nutmeg, and cinnamon sticks and cover. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes until the rice is fluffy.
Add the three milks, raisins and vanilla. Stir and bring to a simmer. Simmer for 3-5 minutes to thicken, then remove from heat and cool a little.
Scoop the arroz con leche recipe into popsicle molds. Insert popsicle sticks and sprinkle the bottoms (tops) with ground cinnamon. Freeze to harden.
Once frozen solid, submerge the bottom of the molds in warm water for 30-60 seconds to help release the popsicles.