Wash the rice well and soak for a minimum of 1 hour.
Drain the water and keep the rice aside.
Add milk to a heavy-bottomed pan and place the pan on low to medium flame.
Let the milk come to a boil and make sure the flame is not high while the milk simmers.
Add the rice to the milk and give this a good mix.
Let the milk and rice continue to simmer on low flame, stirring every now and then. I usually slow cook, uncovered for about an hour until the milk starts to turn thick and creamy.
If using cardamom, add the pods while the mixture simmers so as to incorporate the flavor well. Make sure the milk/ rice doesn't burn.
When the rice is well cooked, you may add sugar/ jaggery and mix well. Continue to simmer for about 5-7 minutes further and switch off the flame. If the consistency is very thick, you may add a couple of tablespoons of warm milk if need be.
Mix in any nuts/ dried fruit of your choice and serve in individual bowls either warm or at room temperature or chilled as per your choice.