In medium bowl, add rice and enough cold water to cover by 2”. Let rice soak 1 hour; drain; set aside.
Meanwhile, in medium saucepan over medium-high heat, bring to boil 4 cups fresh water, cloves, ginger, cinnamon and salt. Lower heat to medium low; simmer 10 minutes. Remove and discard spices. Reserve water in saucepan.
Stir cream of coconut into reserved water; bring to boil. Add reserved rice and raisins. Lower heat to medium low; simmer, covered, until rice is soft and liquid is absorbed, 15-20 minutes. Transfer rice pudding to large casserole dish; transfer to refrigerator to cool.
To serve, scoop pudding onto serving plate. Serve with whipped cream, ground cinnamon and berries, if desired.