Combine raisins and water in a bowl, let sit until softened.
Meanwhile, combine milk, coconut milk, coconut sugar, and sea salt, and cinnamon stick salt in large saucepan and bring to a low boil over medium-high heat, stirring frequently
Stir in rice and reduce heat to low. Cook, keeping an eye on and adjusting the heat in order to maintain a gentle simmer.
Stir occasionally to prevent scorching, until rice is soft and the pudding has thickened to the consistency of yogurt, 50 to 70 minutes.
Stir in vanilla. Discard Cinnamon stick
Transfer pudding to a large bowl, stir in raisins, and let cool completely about 2 hours, or let cool and refrigerate until cold, about 2 hours longer.
Just before serving, stir in remaining ½ cup milk.
Top with a pinch of cinnamon, or nutmeg