1. 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.
2. Stir in sugar, coconut, cardamom and vanilla. Pour into bowl. Cover surface with plastic wrap.
3. 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.