Rinse rice and add to a medium-sized saucepan. Add water, and the remaining spices.
Microwave solidified coconut milk for 30 seconds, for easier blending. Add to the rice.
Stir the contents of the saucepan as you bring them to a boil. I added a few chilis, feel free to leave them out if you don't like your food extra spicy.
Reduce the heat to low, cover, and simmer for ten minutes. After ten minutes, remove the lid and stir the rice. Cover and cook for 10 additional minutes.
Meanwhile, toast almonds or peanuts in a hot pan. If using raisins, toast them along with the nuts.
Fluff rice with a fork before serving. Don't forget to remove those cardamom pods if you used them!
Serve coconut rice topped with nuts, raisins (if using), and chopped cilantro.