Wash the rice thoroughly until the water runs clear, then set aside.
Toast the cashews in a dry pan over medium heat for 3–5 minutes, stirring often so they don’t burn. Set aside. Using the cashews is optional, but it adds a wonderful contrasting texture to the sweet rice, which can be mushy. Any nuts and dried fruit you enjoy can be used.
In a deep saucepan, add the washed rice and toast gently over medium-low heat for about 1 minute. May I recommend that you follow along with the video below, as much more is explained.
Add the evaporated milk, milk, and water. Stir well, then add the cardamom pods (lightly crushed), ground ginger, cinnamon, and half the nutmeg. A cinnamon stick and a thick slice of fresh ginger can be used instead of the powdered forms.
Raise the heat to medium and bring to a gentle boil. Add the raisins, dried cranberries, toasted cashews, and condensed milk.
Cook for about 20 minutes, stirring frequently during the last 5 minutes to prevent sticking. Adjust sweetness and salt to taste. This is the one time I'd recommend stirring rice often as it cooks.
Remove from heat, discard the cardamom pods, and let cool slightly before serving. The sweet rice will thicken as it cools. Top with the remaining nutmeg. Things like a bay leaf, a 2-inch piece of dried orange peel, and 5-8 cloves would all add wonderful flavor notes to this sweet rice.
Serve warm or chilled, topped with a sprinkle of nutmeg.
