Place the milk in a heavy-bottomed pot with a lid. Drain the rice and add it to the pot along with the sugar. Let it come to a gentle boil, stirring frequently. Continue to cook and stir, making sure it doesn’t burn or stick to the bottom, until it begins to thicken and the milk reduces. This will take about 20 minutes. After 20 minutes, place the lid on and set the pot over low heat, stirring occasionally for 15 minutes. After 15 minutes, it should be rich and thick. Add the condensed milk, rose water, salt, and cardamom and stir.

Serve in individual bowls or one large decorative bowl.