Chawal Ki Kheer - Pakistani Rice Pudding

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1. 1Step 1: Boil the rice until it is mushy, at least 10 minutes of active boiling.
2. 2Step 2: While the rice boils, bring the milk to a simmer in a wide-bottomed steel pot (not non-stick).
3. 3Step 3: Lightly bruise the cardamom pods and add them to the milk. Keep the temperature low.
4. 4Step 4: Once the rice is mushy, drain most of the water and mash it thoroughly on a plate with a fork.
5. 5Step 5: Add the mashed rice to the milk mixture along with the sugar. Mix well.
6. 6Step 6: Cook on low heat, a gentle simmer, for an hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then to check.
7. 7Step 7: The kheer will cook down quite a bit. Add 1/4 cup of the cream and taste. Add more sugar or cream if desired.
8. 8Step 8: Serve garnished with nuts or plain.