Combine raisins and rum in a small bowl and let stand at room temperature.

Combine nonfat milk, coconut milk, whole milk, cinnamon stick, salt, and vanilla bean (halved lengthwise) in a heavy medium saucepan.

Scrape the seeds from the vanilla bean into the saucepan, and also add the bean itself.

Bring the mixture to a simmer, then remove from heat and let steep uncovered for 1 hour. Strain the coconut broth.

Rinse the jasmine rice in a medium bowl of cold water. Drain and repeat 2 more times.

Cook 1 cup of the coconut broth and rice in a heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly (about 3 minutes).

Add the remaining coconut broth and cook over low heat until rice is tender, stirring frequently (about 13 minutes).

Remove from heat and stir in 6 tablespoons of sugar until well combined.

Transfer the mixture to a large bowl and let cool.

Whip the chilled whipping cream in a medium bowl until it holds peaks.

Fold half of the whipped cream into the cooled rice.

Drain the rum-soaked raisins and stir them and the grated lime peel into the rice mixture.

Fold in the remaining whipped cream.

Divide the mixture among eight 3/4-cup ramekins or custard cups.

Preheat the broiler.

Sprinkle 1/2 tablespoon of sugar over each pudding.

Place the puddings on a rimmed baking sheet and broil until the sugar caramelizes, watching closely to prevent burning (about 3 minutes).

Spoon the passion fruit pulp (juice and seeds) over the puddings before serving.