Place the rice, milk, caster sugar and orange rind in a saucepan and bring just to the boil, then reduce the heat and simmer for 25 minutes, stirring frequently, until the rice is soft, adding more milk if necessary.
Pour in half the coconut milk, bring to the boil and cook for a further 5 minutes until almost all the liquid has evaporated. Stir in the remaining coconut milk, then remove the pan from the heat and leave to cool, stirring occasionally to prevent a skin forming.
Meanwhile, make the raisin syrup. Place the brown sugar and measurement water in a small saucepan and heat until the sugar has dissolved, then cook for a couple of minutes until syrupy. Stir in the cinnamon, raisins and cream.
Spoon the rice pudding into serving bowls and drizzle over the raisin syrup.