Boil the coconut milk and soy milk together in a saucepan or pot while you wash and rinse your rice. (It helps a lot if your saucepan or pot are nonstick because the rice will stick!)
When the milk mixture is just boiling, pour in the sugar and let the sugar melt in the milk. (If you are happening to use sweetened soy milk, reduce the amount of sugar.)
Pour in the the rice and let it boil with a lid overing the saucepan or pot on a medium to low heat.
While you are waiting for the rice to cook, soak the raisins in half a cup of warm water. If you don't soak the raisins they will absorb the moister in your rice pudding, making your pudding dry.
When the rice is starting to cook and has already absorbed about half of the milk, lower the heat to low and let it simmer slowly with the lid on so the steam can softens the rice. If you don't use a lid, the moister will evaporate out of the saucepan or pot. It's essential that you lower the heat or else the rice will burn! No shortcuts!! It may take up to 20 minutes to 30 minutes of simmering and steaming depending on the size of the saucepan or pot.
Stir the rice every few minutes to prevent burning or sticking to the saucepan or pot. If it does stick quickly scrap off any rice that is sticking to the saucepan or pot to prevent burning.
When the rice is mushy and reaches your desire consistency, fold in the raisins, vanilla extract, cinnamon, shredded coconuts and agave sugar (if you are using those).
Let the rice pudding simmer and steam for five more minutes. If your rice pudding happens to be drier due to moisture lost, add in some more soy milk.