Boil your rice until it is mushy - this is at least 10 minutes of active boiling

Take a wide bottomed steel pot (NOT Non-stick) to bring your milk to a simmer.

Lightly crush the cardamom pods and add them to the milk, keep the temperature low, 

Once the rice is mushy, drain most of the water and then mash it up with potato masher or grind with hand blender. 

Add grind rice to the milk mixture along with the sugar. Mix well.

Cook on low heat a gentle simmer for an hour or more then hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then to check.

The kheer will cook down quite a bit in this time, add cream and mix well taste sugar and add more if desired. 

Garnish with nuts or plain. 
Chill in refrigerator 2-3 hours.
Enjoy !!!