Bring the water and salt to a boil in a large heavy saucepan over high heat.
Add the rice and stir to combine. Reduce the heat to low, cover, and simmer, stirring occasionally, until the rice is very tender – approx 30 minutes. Strain off any water with a sieve. Sit sieve containing rice onto a folded tea towel for 5 minutes to remove any excess moisture. Return rice to the pan.
Add the milk, coconut milk, raisins, sugar, coconut, ginger, nutmeg, and cinnamon. Cook uncovered, stirring often, until most of the milk is absorbed; a further 20 minutes.
Remove from the heat and add the vanilla. Stir to blend.
Serve warm or chilled and decorated with sprinkled golden sugar, fresh raspberries and vanilla pods.