Ingredients: 1 cup cooked long-grain rice or 1 cup basmati rice 1 cup whole milk 1/2 cup heavy cream 3/4 cup coconut milk 2 ounces sugar, approximately 1/4 cup 1/4 teaspoon ground cardamom 1 1/2 ounces golden raisins, approximately 1/3 cup 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup Directions: 1 In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil. 2 Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes. 3 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. 4 Once mixture begins to thicken, remove from heat and stir in raisins and pistachios. 5 Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. 6 Serve chilled or at room temperature. 7 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.