1 cup cooked basmati rice
2 cup milk
1⁄2 cup heavy cream
3⁄4 cup coconut milk
1/2 cup sugar
1⁄4 teaspoon ground cardamom
1/3 cup golden raisins
1/3 cup chopped unsalted pistachios
In a large nonstick pan over medium heat, combine cooked rice and milk. Heat until mixture begins to boil.
Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.
Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy.