Preheat oven to 350 degrees. Add rice, water and salt to saucepan fitted with a tight lid and bring to a boil. Stir once and reduce to low heat; cover and cook 18 min. When rice is done, uncover, fluff with fork and cover until ready to assemble and serve.
Meanwhile, sprinkle coconut flakes onto a baking pan and toast for 10 min. Stir to ensure even toasting, then return to oven for 4-6 min, or until golden brown (coconut will burn quickly if not watched carefully). Remove from oven and cool.
Pour coconut milk into a med saucepan, reserving 3 T for the glaze; heat but do not boil.
In a bowl, whisk together eggs and sugar. Gently pour half of the heated coconut milk into the eggs, whisking constantly. Pour the egg-milk mixture back into the saucepan. Whisking constantly, cook slowly over med heat until the custard thickens (approx. 5 min). The custard should be thick enough to coat the back of a spoon and leave a line when a finger is drawn across it. Alternatively, the custard should register no more than 180?, or it will curdle. Whisk in cinnamon, nutmeg, cardamom, vanilla, lemon zest and 1T lemon juice.
Pour custard into the pan of rice. Add raisins, cranberries and toasted coconut, reserving some for garnish; mix to combine.
In a bowl, add 3 T coconut milk, 1 t of lemon juice and powdered sugar; whisk together until smooth and thick, adjusting with teaspoonfuls of powdered sugar or milk as needed.
Divide the rice custard between four serving bowls. Drizzle with glaze and sprinkle with coconut, dried fruit and pistachios; garnish with orange zest ribbons. Serve warm.