Warm Coconut Rice Pudding

1 cup Water
1 cup Uncooked Instant Rice
1/2 cup Sugar
3 Tbsp Cornstarch
1/4 Tsp Salt
1 1/2 cups 2% Reduced-Fat Milk (divided)
2 Large Egg Yolks
1 cup Light Coconut Milk
1/4 cup Flaked Sweetened Coconut
1 Tsp Vanilla Extract
1/4 Tsp Ground Cinnamon
1/4 Tsp Ground Cardamom
1 Tbsp Chopped Pistachios
Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside. Combine sugar, cornstarch, and salt in a small bowl. Combine 1/4 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 1/4 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.