Put the milk and cardamoms in a non-stick pan and slowly bring to the boil.
Add the rice and simmer on a low heat, stirring from time to time to prevent the rice sticking. This will take about an hour, but keep an eye in the pan!
Once the milk has reduced and the pudding has thickened remove from the heat and stir in the sugar.
Carefully remove the cardamoms with a spoon and then stir in the toasted flaked almonds.
Serve either hot or cold, garnished with a few extra toasted flaked almonds.