In medium saucepan, combine basmati rice, whole milk, coconut milk, cloves, cinnamon stick, orange blossom water and honey over medium-high heat. Cook until rice is done.
In medium bowl, whisk together eggs, egg yolks and 1/2 cup sugar. In same bowl, slowly add rice mixture to egg mixture and stir until just incorporated. Return mixture to medium saucepan over low heat and stir until thickened, 15–20 minutes. Remove cinnamon stick. Divide pudding into individual cups or ramekins and refrigerate until cool.
In small saucepan, combine remaining 1/2 cup sugar and 1/2 cup water over medium-high heat and stir to dissolve sugar. Continue cooking until mixture is toffee-colored. Stir in orange peel slices to quickly coat. Pour mixture onto baking sheet lined with parchment paper. Spread out orange peel slices and cool 10–15 minutes.
Top cooled rice puddings with candied orange peel slices and pistachios.