1Rinse the rice well and combine it in a saucepan with the water. Cook until the water is absorbed and the rice is soft and mushy.
2Stir in the cream and bring to a simmer, then reduce the heat to low. Cook for about 20 minutes, stirring often to prevent it from burning. Stir in the condensed milk and cardamom. Stir in half the almonds (and pistachios, if you're using them) and simmer a few minutes more, then pour into a bowl, chill until ice-cold (or not, this is just how I like it), and garnish with the remaining almonds. Serves 6ish.