Combine milk and evaporated milk in a deep pot and bring to a boil. Add the rice and simmer over very low heat for 1 hour or until all rice is cooked and the milk has reduced and thickened. During the last 5 minutes stir in the sugar and cardamom.

Serve warm or chilled, garnished with raisins and almonds.

Note: This pudding keeps well, covered, for up to 5 days refrigerated.