In a small dish, whisk cornstarch with water until dissolved; set aside. Cook rice in the microwave according to pkg. directions. In a small saucepan, combine half-and-half and rice. Bring to a boil over medium heat; stir in cornstarch mixture, sugar and basil. Reduce heat to low and simmer until liquid is mostly absorbed and pudding is slightly thickened (about 5 min.). Remove basil and discard; stir in zest and vanilla. Scoop pudding into individual serving dishes or glasses. Garnish each dish with basil, pistachios and lemon zest. Serve warm or at room temperature. May be stored, covered, in the refrigerator for up to 3 days; allow pudding to come to room temperature before serving.

Variation: For Swedish Rice Pudding, omit lemon zest, basil and pistachios. Add ¼ cup raisins to the saucepan with the half-and-half and rice. Stir in ½ tsp. cinnamon and a pinch each of cardamom and nutmeg with the vanilla.