Rinse and soak the rice for 10 minutes.

Heat up a heavy bottom pan on medium-high heat, add milk. I recommend whole milk, however you can also use reduced-fat 2% milk - it's still excellent.

Add the rinsed and drained rice to the milk.

Stir often to prevent the milk and rice from sticking to the bottom of the pan.

Ten minutes later, you will notice the milk starting to boil over, at this time reduce heat to low-medium heat.

Keep stirring for a few minutes.

Now add the sugar. I added 4 tbsp which is perfect for me, you can add 3 tbsp for slightly less sugar.

Immediately after, add the chopped almonds and cashews.

Followed by cardamom powder.

Stir well and often to prevent the milk and rice from sticking to the bottom of the pan.

Once you notice the rice and milk together (there should be less milk), you are close.

The consistency is very slightly runny. Lower heat all the way, and cook the milk down slightly if you wish, just a few more minutes.

Eventually you'll have this consistency. Notice - there are no long grains of rice.

This is what you want, rice pudding consistency. Turn off the stove. The rice pudding will thicken up more as it sits. If you wish for a slightly runny consistency, add a little more milk.