Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.
Heat water and sugar to dissolve and allow to cool. Toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.