Rinse the rice under cold water until the water runs clear to remove excess starch. In a large heavy-bottomed pot, combine the rinsed rice with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 15 minutes until rice is tender and most water is absorbed. Add the whole milk, condensed milk, evaporated milk, cinnamon sticks, and whole cloves to the pot. Stir gently to combine all ingredients. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom. Continue simmering for 30-35 minutes, stirring every 5 minutes, until the mixture thickens to a creamy consistency. The rice should be very soft and the liquid reduced by about half. Remove from heat and discard the cinnamon sticks and cloves. Stir in the vanilla extract and butter until the butter is fully melted and incorporated. Taste and add sugar if additional sweetness is desired. Pour the arroz con leche into individual serving bowls or a large serving dish. Allow to cool for 10 minutes at room temperature. Sprinkle ground cinnamon generously over the top of each serving. Serve warm or refrigerate for at least 2 hours to serve chilled.