Place the coconut milk, whole milk and sugar in a large sauce pan.
Heat on medium-high until the mixture comes to a boil while stirring frequently.
While heating the liquid, rinse the rice in a colander until the water runs clear, set aside and allow to drain.
Once the liquid boils reduce the heat to low-medium and add the rice.
Simmer for 20 minutes and stir frequently. Do not allow to boil.
Once the mixture is thick add the raisins, cardamom and rosewater. Simmer for a 3-5 minutes to allow the raisins to get soft and the flavors to combine.
Serve in bowls and top with chopped almonds and pistachios.