Step 1
Place the milk, rice, sugar, rosewater, cardamom and a pinch of salt in a 1.25L (5 cups) microwave-safe dish. Microwave on Sensor # 7 (Manual Cook on 100% for 20 minutes), stirring halfway.

Step 2
Reset the microwave to Sensor # 7 (Manual Cook at 100% for another 20 minutes). Cook, stirring once, until the rice is tender and the liquid is almost absorbed.

Step 3
Stir the rice well and cover with plastic wrap. Set aside for 5 minutes.

Step 4
Stir the pudding again and divide between two bowls. Serve sprinkled with cashews and golden raisins.