Combine rice with 2 cups of the whole milk and all of coconut milk in a large, heavy-bottomed saucepan. Place over medium heat and bring to a boil. Lower heat and stir frequently for about 30 minutes, or until all the milk has been absorbed. Do not scorch. Add remaining milk, honey and spices. Stir frequently for 1 hour – until the pudding is very thick. Stir in half of the pistachios, the coconut and the screw pine essence. Cook a few more minutes. Remove from stove and let cool slightly, then pour into cups, wrap tightly, and place in refrigerator for 1-2 hours until well chilled. Garnish with remaining pistachios and serve.