Warm Coconut Rice Pudding

1 cup uncooked rice ¼-½ cup sugar 3 tablespoons cornstarch ¼ teaspoon salt 1 ½ cups 2% reduced-fat milk, divided 2 large egg yolks 1 cup light coconut milk ¼ cup flaked sweetened coconut 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1 tablespoon chopped pistachios

Cook rice in rice cooker or saucepan according to directions. Set aside. Combine sugar, cornstarch, and salt in a small bowl. Combine ¼ cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended. Bring remaining 1 ¼ cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.