• Place rice in a bowl and cover with cold water. Gently drain off water three times. Le to clean the rice. Let rice soak in the water while preparing the milk. The water will still be cloudy.
• On Med-High heat, bring milk to a high boil in a heavy bottomed pot. A dutch oven pot works well.
• Drain the water from the rice and stir the strained rice into the hot milk. Reduce to Medium-Low heat. Stir regularly for 45 minutes to avoid scorching on the bottom.
• Once it is cooked and lightly thickened (about 45 minutes), reduce heat to Low heat. Stir in the sugar, cardamom, and nuts. Cover and cook for 15 more minutes. (1 hour total) Remove from the burner and let cool.
• Scoop into serving dish or bowl, cover and refrigerate until cold.

Optional Fresh Mango Puree

• Ripe mango is very sweet and no additional sweetener should be needed if appropriately ripe. Remove skin and then the flesh from the pit. Puree the juicy flesh in a mini-chopper or blender. Cover and refrigerate until ready to serve.