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Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
Divide rice evenly between 5 half-pint canning jars.
In a large bowl, whisk together coconut milk, water, sugar, and salt. Divide between the 5 jars. Add 2 cardamom pods to each jar. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape).
Place the jars in the water bath and set the timer for 3 hours.
When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Stir the pudding to redistribute rice.
Let the pudding cool to room temperature before re-sealing the jars and transferring to the refrigerator. Chill for 4 hours.
Once thoroughly chilled, remove the lids and stir the pudding. Top each pudding with pistachios, almonds, and a few drops of rose water (if desired). Serve.