Serve this cardamom-infused rice pudding in martini glasses for a sophisticated presentation.
Mix rice and milk in medium saucepan. Bring to boil on medium-high heat, stirring frequently. Reduce heat to low; simmer 30 minutes or until rice is tender and creamy, stirring frequently
Stir in sugar, coconut, cardamom and vanilla. Pour into bowl. Cover surface with plastic wrap
Refrigerate 2 hours or until ready to serve. Remove cardamom pods. Sprinkle with almonds and raisins before serving
Make Ahead: Prepare up to 2 days ahead. Cover. Refrigerate until ready to serve.