In heavy saucepan, bring coconut milk to boil. Reduce heat to medium; cook, uncovered, stirring occasionally, for 35 to 45 minutes or until liquid evaporates and coconut solids start to separate from oil (see Tip). Cook, stirring constantly, for 15 to 20 minutes or until coconut solids turn golden brown.
Stir in rice, sugar and salt; cook for 3 to 5 minutes or until well coated. Stir in water, raisins and cinnamon; return to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes; fluff with fork.
Meanwhile, heat oil in large high-sided skillet set over medium-high heat. In batches, fry plantains for 2 to 3 minutes per side or until golden brown all over. Transfer to paper towel–lined tray. Season with salt.
Divide rice among bowls; top with fried plantains and avocados. Garnish with cilantro.
Look for coconut milk without any stabilizers, such as crystalline cellulose or xanthan gum (if coconut milk does have some stabilizers, it may not separate in Step 1, so add 2 tbsp coconut oil or vegetable oil when boiling).