Wash the basmati rice in cold water until water runs clear. Soak in a cup of water for a few hours or overnight.

If you are using whole almonds, soak them overnight as well. Then peel the skins off with a spoon.

Using a powerful food processor or grinder, grind the almonds until with a few tablespoons of water until liquid in order to make an almond paste.

Remove and separately grind the rice until it resembles the texture of wet sand. (Grains should be cut into small pieces, but not completely liquefied.)

In a high-sided pot, add in your water. Bring to a boil.

Now add in your rice and allow it to cook. This should take about 10-15 minutes.

Now add in your milk (coconut and regular). Stir frequently and reduce to low heat. Let mixture thicken for about 20 minutes.

Stir in your cardamom and rose water. Garnish with pistachios and almonds.