Cashew Cardamom Rice Pudding

1 cup cooked basmati rice
1 cup milk, I used 2%
1 cup coconut milk
1/4 cup turbinado sugar
2 cardamom pods, seeds crushed
1/2 cup chopped cashews

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Once the mixture just begins to thicken, remove from the heat and stir in the cashews. 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.

(Original recipe called for raisins and pistachios, which also sounds good.)