Wash and chop ginger into chunks.
Blend the ginger with 3 cups of water until smooth.
Transfer to a large jug or bowl and add the lime peel, cinnamon stick, and raw rice.
Cover and let sit at room temperature for 24–48 hours to ferment.
After fermenting, strain the mixture to remove pulp and solids.
Add the remaining water and sweeten to taste with sugar (add gradually and adjust as needed).
Stir in vanilla essence, a dash of Angostura bitters, and rum if using.
Pour into a clean bottle or jug and add the cloves.
Refrigerate until chilled. Serve over crushed ice or cold.
