Place rice, coconut milk and 350ml of the milk in a large saucepan. Stir in the sugar, cardamom and saffron. Cook gently over low heat, stirring continuously, until sugar is dissolved and coconut cream is melted. Increase heat to medium-high; bring mixture to a boil. Reduce heat to medium-low, simmer 15 minutes, stirring frequently.
Stir in the sultanas and apricots; simmer an additional 8 to 10 minutes or until rice is tender and mixture has thickened. Transfer to a heatproof bowl. Stir in 100ml of the milk. Place plastic wrap directly on the surface of the mixture; cool completely.
Reserve 1 tablespoon of the pistachios. Stir remaining pistachios into the cold rice pudding and spoon into 6 serving glasses.
Prepare whipping cream mix with milk according to package directions. berries in medium bowl. In 0.95 ml saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
Top each rice pudding with a large dollop of the whipped cream and sprinkle with reserved pistachios.