In a large bowl stir the rice, half and half, eggs, raisins, 1/3 cup of the sugar, lime zest, cinnamon and nutmeg together.
Lightly butter a 1 1/2 quart casserole or baking dish.
Pour the rice mixture into prepared dish and sprinkle the remaining sugar on top.
Bake 20 - 25 minutes in a 350 degree oven.
To serve Hot Version.
Let cool slightly and just before serving, drizzle heavy cream on top and garnish with a large dollop of strawberry preserves.
To Serve Cold Version.
Cool to room temperature, then refrigerate until needed.
Get a small bowl and place the strawberry preserves and shredded, candied pineapple together and gently mix.
In a parfait glass layer rice pudding, 1/8 cup of strawberry mixture, more rice pudding, another 1/8 cup of strawberry mixture and finally top with more rice pudding, garnishing with the toasted coconut.