In a heavy bottomed pot, heat milk & cream over medium heat until it comes to a low boil, stirring often to prevent the milk from burning.

Add shredded carrots and ground rice and stir. Once the milk returns to a boil, reduce the heat to medium low and cook until the carrots and rice have softened completely, making sure to stir often. This will take between 45 minutes to 1 hour.

Add sugar, nuts, and ground cardamom. Cook, stirring often, until thickened, about 15 to 20 minutes. Remove from heat and garnish with additional nuts if desired.

Cool completely and refrigerate until ready to serve.