3/4 cup whole basmati rice
2 cups coconut milk
4 cups whole milk
3 cinnamon sticks
1/4 teaspoon cardamom green powder
1/8 teaspoon cloves powder
1/4 teaspoon star anise powder
1/4 teaspoon cinnamon powder
1 vanilla bean, split lengthwise
Pinch Kosher salt
5 tablespoon sugar
1/4 cup raisins
Ripe mango slices, for garnish

Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.
Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.