Cook the basmati rice in a saucepan. Take off the heat and mash the rice, using a potato masher. Set aside.
Heat the oil in another saucepan over high heat. Lightly fry the cashews for 2-3 sec, then stir in the raisins and fry 1 min. Add the rice, mix, then pour in the coconut milk and cardamom. Turn the heat to medium-high and add the brown sugar. Bring to a light boil, then lower the heat and simmer for 5 min, uncovered, with some stirring. Pay attention that the rice does not stick to the bottom of the pan and burn.
Take the saucepan off the heat and let cool 10 min. Refrigerate 2 h, then serve.
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