Place the rice and the water in a large saucepan. Bring to a boil over medium heat and cook for about 5 minutes.
Reduce the heat to medium-low, add the salt and stir well. Cook uncovered for approximately 30 minutes.
Reduce the heat to low and add the milk, coconut milk, cream of coconut and condensed milk. Stir with a wooden spoon. Cook for 1 hour, or until the rice pudding thickens to desire consistency.
Add the raisins and stir well, remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.